Carrot Leek Soup

Hello everyone!

We have come to the end of another busy week. It wouldn't be a lie if I say it's all over.

Those who follow social networks know. I will be in Kayseri on 27-29 October and in Konya on 30 October - 1 November. I wanted to thank all my friends from my blog who shared their food and venue suggestions with me when I asked :) If you want to make suggestions, just leave a comment.

Now that I told you the latest situation, we can move on to our soup. The season has turned from autumn to winter, so she begins to find the flavor of leeks and carrots. I would definitely recommend it to those who have not cooked leek soup before.

Love…

Ingredients for Carrot Leek Soup Recipe

• 3 stalk of leek
• 1 medium carrot
• 1 medium potatoes
• 1 medium onion
• If 1 liter of broth is not available (1 liter of water +1 beef bouillon) some more hot water if needed
• 3-4 tablespoons of olive oil
• Salt (not necessary if you use bouillon)

For the sauce:

• Olive oil
• Red pepper
• thyme upon request

How to Make Carrot Leek Soup Recipe?

1. If the leeks have white stems, cut off the stems. Remove the first layer by drawing with the help of a knife (this layer is usually a card, so you can throw it away.)
2. Peel the carrots, potatoes and onions, chop together with the leeks. (You don't need to be very careful, but the thinner it is, the faster it will cook)
3. Put the olive oil in the pot, add all the ingredients and fry for 4-5 minutes until the leeks and onions soften and turn slightly pink.
4. Add hot water and bouillon to the pot and cook on low heat for 13-14 minutes with the lid closed.
5. Pass the softened vegetables through the blender. (If it's too thick for you at this point, add a little more hot water and boil for 1 minute.)
6. Serve by pouring olive oil and chili peppers that you have heated in a small coffee pot.