1 Tablespoon Extra-Virgin Olive Oil or Butter
1 Leek, Sliced into 1/4 inch rounds
pinch of salt
1 Bunch Carrots, Peeled & Sliced crosswise (1/4 inch thick)
4 Cups Vegetable or Chicken Broth
1/4 Cup Creme Fraiche or whole milk, plain yogurt
Hot Sauce or Sriracha
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.
Recipe by: Beth Blessing