Cream of Yellow Carrot, Leek, and Saffron Soup
Cream of Yellow Carrot, Leek, and Saffron Soup
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Cream of Yellow Carrot, Leek, and Saffron Soup

20 MIN
30 MIN
4 to 6 servings



  1. In a large saucepan, soften the leeks and garlic in the butter with the saffron. Add the broth, carrots, and potatoes and bring to a boil.
  2. Cover and simmer for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Add broth, if needed. Season with salt and pepper. Serve drizzled with honey.


  1. Excited to try this soup, I can not seem to se the reviews without leaving a comment but I have not tryed the soup yet, so hard to rate it.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.