Creamy Carrot Soup

631903_80760988I love, love, love this soup.  It is so creamy and satisfying and I love the “green” tasting kick jalapeños give the soup.  Of course, use as much spice as you like! Garnish with fresh herbs if you are feeling fancy, but honestly, this is great even without the herbs as jalapeno has such a fresh (or as I said above, “green” taste).  This tastes great served along side a dish of oven roasted vegetables—especially brussels sprouts!  This soup (and the brussels sprouts) both get my two year old’s stamp of approval. 

As usual, this soup uses no salt, no oil, etc. as it is a Fuhrman-friendly nutritarain soup.  Enjoy!

Serves 2-4 as a first course


1 medium leek, white and pale green parts only, sliced in half and then cut into 1 inch half circles, soaked in water and drained to clean well

6 medium carrots, peeled and sliced

jalapeno to taste (fresh or dried)

3 cups homemade vegetable broth

Chopped fresh herbs (optional)


Sautee leek in a little water in a soup pot for about 10 minutes until softened.  Add carrots, jalapeno, and broth.  Bring to a boil, then cover and simmer until carrots are tender.  Use an immersion blender (or a regular blender) to blend soup until creamy.  Serve garnished with fresh herbs if you wish, parsley and cilantro work especially well.