Heavenly Carrot Soup - cooking recipe

Ingredients

1 tsp. oil
3 medium leeks (white only) or 3 c. thinly sliced leeks
1 lb. carrots, thinly sliced
1/2 lb. small, thin skinned potatoes, thinly sliced
2 large ribs celery, thinly sliced
5 c. vegetable stock or water
1 1/4 tsp. dried tarragon
1 to 2 tsp. light Miso (sweet white is excellent)

Preparation

Heat oil in cooker.
Saute leeks for 2 minutes.
Add carrots, potatoes, celery, stock and tarragon.
Cook on stove top for 25 to 30 minutes, until vegetables are soft.
(Bring to a boil, then simmer, covered).
Or, if using pressure cooker, maintain pressure at high for 5 minutes.
Reduce pressure with quick release method. Puree soup in batches in blender or food processor.
Add tablespoon of Miso into final batch.
Return to cooker to reheat. Garnish with 1/4 cup chopped watercress and croutons before serving.