Image courtesy: everythingelze.com

Image courtesy: everythingelze.com

Ingredients

  • 1 pound thinly sliced leeks, white parts only
  • 1 pound carrots, coarsely chopped
  • 2 teaspoons butter or stick margarine
  • 1 medium potato, peeled and diced
  • 1/2 teaspoon curry powder
  • 4 cups reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.