I’m always happy when my veggie box arrives. I signed up to receive a seasonal produce delivery from Two Small Farms, and it’s always a surprise to find what’s inside. The challenge is deciding what to make with the ingredients in those boxes. Most recently, carrots and leeks were the prime stars. An odd couple. What do you do with such an unlikely match? Well, when life gives you produce, make soup!
Most soups start with a mirepoix, a combination of finely chopped onions, celery and carrots. This Curried Carrot and Leek Soup turns this tradition on its head. Instead, it starts with olive oil, butter, and curry powder as the base. With a flavor base like that, you know you don’t need many other ingredients to make a high impact soup.
The carrots brown and caramelize with the butter and the curry, while the spiral leeks soften and brighten, resulting in a deep, warm and very simple soup. Like all the recipes you’ll find here, this one is easy to make, and will impress anyone who tastes it. It makes a delicate, light meal. Serve it with your favorite bread, or a salad, like the Esalen Kale Salad I posted in January.