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The warm spices in our Vadouvan blend play really well with the sweetness of the leeks and carrots. This recipe can easily be made vegan by substituting olive oil for the butter. If you decrease the amount of water, you can also turn this into a lovely vegetable puree to serve along side roast meats.
Fiona Kennedy
Makes 10 cups
10 minutes
1 hours
soups
3 Tbs. unsalted butter
2 large leeks, white and light green parts thinly sliced (about 4 cups)
2-lbs. peeled baby carrots
3 Tbs. Vadouvan spice (7092)
8 cups water
Melt butter in a large pot over medium-high heat and add leeks and carrots. Cook for 12-15 minutes, stirring occasionally, until leeks are wilted and carrots are softened, but make sure not to brown the leeks. Stir in Vadouvan and cook 1 minute more, then add the water. Bring mixture to a simmer, then reduce heat to medium-low and simmer 30-40 minutes, or until the carrots are tender. If using a blender to pureé the soup, let soup cool to room temperature before blending (to prevent hot soup from erupting from your blender). If you are using an immersion blender to pureé the soup, you can blend it while the soup is hot. Season to taste with salt and add more water if you would like a thinner consistency. Soup can be served hot or chilled.
