Pureed Carrot Soup - cooking recipe

Ingredients

1 1/2 tablespoons cooking oil
1 -2 cup leek, chopped
1 garlic clove, minced
4 cups coarsely chopped carrots
1 large potato, coarsely chopped
4 -6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crouton, optionnal

Preparation

In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
Serve hot with croutons.