Curried Leek and Carrot Soup

Ingredients: (Yield: 1/2 Gallon)

2 tbsp Canola Oil
2 cups Leeks, white part, sliced thin
1 tbsp Ginger, ground
1 cup Wild Veggie Carrot
2 cups Vegetable Broth
4 tbsp Cornstarch
2 oz Water
1 tsp Salt
1/2 tsp White Pepper

Preparation:

• Heat oil in saucepan
• Add leeks and sweat
• Add Wild Veggie Carrot, ginger and vegetable broth, bring to a boil and simmer for 20 minutes
• Mix cornstarch and water and whisk into soup, simmer for 1 minute
• Season with salt and pepper
• Serve immediately