Carrot Soup

• 2 bunches carrots, scrubbed
• 4 fresh red beets, well washed
• 3 leeks, green tips trimmed off
• 14 cup freshly grated ginger
• 1 large red peppers, roasted or 12 cup canned roasted red pepper
• 4 cups vegetable stock or 4 cups chicken stock
• 12 cup cilantro, chopped
• olive oil flavored cooking spray

1. Cut the carrots into 2 inch pieces.
2. Dice the beets.
3. Steam both together until tender, approximately 10 minutes.
4. Slice the leeks into thin pieces.
5. Spray a small skillet with non-stick olive oil.
6. Saute the leeks and ginger until the leeks are translucent.
7. In a food processor or blender, puree all ingredients together.
8. If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
9. The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
10. Reheat and garnish with cilantro.

bunches carrots, red beets, leeks, ginger, red peppers, vegetable stock, cilantro, olive oil

Taken from www.food.com/recipe/carrot-soup-40890 (may not work)