Carrot Soup with Creme Fraiche


Heat oil or butter in a large saucepan over medium heat.  Add leeks and a pinch of salt and pepper; cook leeks until just soft, 4 to 5 minutes.  Stir in carrots and another pinch of salt.  Add vegetable or chicken broth, and bring to a simmer.  Cook until vegetables are tender, 10 to 12 minutes.

Purée half the soup in a blender until smooth.  Stir purée into remaining soup in pan.  Divide soup among 4 bowls, and garnish with one tablespoon of crème fraiche and a drizzle of sriracha.

Serves 4

Recipe by: Beth Blessing