| Servings |
|
Ingredients
- 2 C Leeks Chopped
- 2 T olive oil
- 3 C Carrots Chopped
- 2 tsp Sugar
- 2 T Parley Minced
- 2 tsp Salt
- 1/2 tsp Ground pepper
- 6 C low-sodium vegetable broth
- 2 T Fresh dill Minced
- 2 T Sour Cream Low protein
Ingredients
|
|
Instructions
- Saute leeks in a preheated skillet or soup pot over medium heat until softened. Add the carrots, sugar, parsley, salt, and pepper and saute. Stir frequently.
- Add the vegetable broth and increase the heat to high until boiling. Reduce the heat, and simmer covered until the vegetables are very soft.
- Using an immersion blender, process the soup to your preferred texture.
- Add the dill and stir, serve immediately and garnish with sour cream.
Recipe Notes
Connect on: