Carrot-Leek Soup

• 3 14 cups canned chicken broth, divided
• 3 cups sliced carrots
• 1 cup sliced leek
• 34-1 teaspoon grated fresh ginger
• 1 dash red cayenne pepper
• minced fresh parsley (optional)

1. Combine 1 1/2 cups broth, carrots, leeks, and ginger in a large saucepan and bring to a boil.
2. Cover, reduce heat, and simmer about 20 minutes or until the carrots are tender.
3. Remove from heat; pour vegetable mixture into the container of an electric blender or food processor.
4. Process until smooth.
5. Return pureed mixture to saucepan; add remaining 1 1/2 cups broth.
6. Cook over medium heat, stirring occasionally, until thoroughly heated.
7. Stir in red pepper.
8. To serve, ladle soup into serving bowls.
9. Garnish with minced parsley and sour cream, if desired.

chicken broth, carrots, leek, ginger, red cayenne pepper, fresh parsley

Taken from www.food.com/recipe/carrot-leek-soup-140498 (may not work)