Cream of Yellow Carrot, Leek, and Saffron Soup

Cream of Yellow Carrot, Leek, and Saffron Soup

  • Preparation 20 min
  • Cooking 30 min
  • Makes 4 to 6 servings
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • 2 leeks, white part only, chopped
    • 4 cloves garlic, coarsely chopped
    • 2 tablespoons (30 ml) butter
    • 1 pinch of saffron
    • 5 cups (1.25 litres) chicken broth
    • 3 cups (750 ml) peeled and sliced yellow or orange carrots
    • 2 cups (500 ml) peeled and cubed potatoes
    • 1/4 cup (60 ml) 35% cream
    • Salt and pepper
    • Honey

Preparation

Personal Note

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