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Carrot and Leek Soup with Mint

Yield: 4 servings

Ingredients

  • 2 Tbsp. butter
  • 2 tsp. whole brown or yellow mustard seeds
  • 1½ lbs. carrots, thinly sliced
  • 2 large leeks, thinly sliced
  • ¾ tsp. salt
  • 6 cups water, cold
  • ¼ cup NAKANO® Roasted Garlic Seasoned Rice Vinegar
  • ½ to 2 tsp. serrano chili peppers, minced, optional
  • ⅓ cup packed mint leaves, finely chopped
  • black pepper, freshly ground

Directions

  1. In a 6-quart pot, melt the butter over medium heat, being careful not to burn it.
  2. Stir in mustard seeds; cook until lightly toasted, ½ to 1 minute.
  3. Add carrots, leeks, and salt. Cook, stirring occasionally, until leeks are very wilted and begin to brown, about 15 minutes.
  4. Add the water, NAKANO® Roasted Garlic Seasoned Rice Vinegar, and serrano; bring to a boil over high heat.
  5. Simmer uncovered, stirring occasionally, until carrots are very tender, about 25 minutes; cool slightly.
  6. Pour soup into blender and puree in small batches, tightly holding lid down (hot liquids can violently burst out of blender).
  7. Return pureed soup to pot. Stir in mint; heat through. Season to taste with salt and pepper.

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