Ginger's Vegetarian Carrot & Leek Soup

Happy Saturday dear readers!

Today is a chilly, rainy day so our recipe is a yummy, warming soup!

Ginger's Vegetarian Carrot & Leek soup
What you'll need:
1Tbsp of coconut oil
1lb of carrots
1-2 leeks - finely sliced. 
minced garlic
1 container miso ginger soup from Trader Joe's
Sea salt
Fresh ground pepper
21 Season Salute 
Smoked Paprika
(and of course, as always, you can throw in your own spices that you enjoy!)

In deep 5 quart pot, saute your garlic in the coconut oil for a minute or so. Add the leeks and simmer for about 3-5 minutes. Add the carrots, miso broth, smoked paprika and other spices and bring to a boil - let it boil for 1 minute and turn heat to simmer until the carrots are soft. Once the carrots are soft using a blender, carefully ladle your soup into the blender and blend away until smooth! Again, carefully return the soup to the pot and simmer for a few minutes more adding salt and spices to your liking. I love to add cayenne to this to kick it up a bit. The combination of the ginger broth w/the carrots and leeks is really tasty. I've used fresh ginger in the past too, but since I found this broth and you need broth for this soup anyway, it's a great way to kill two birds with one stone. If you can't find the ginger miso soup or don't live near a TJs, use vegetable broth instead - it's usually found next to the boxed chicken broth. This also freezes extremely well, so feel free to stick those leftovers in the freezer to enjoy again later! 

This recipe is filling, delicious, healthy, easy and pretty low in calories. 

I hope you enjoy it as much as I do!