Ingredients

• 2 tablespoons butter or vegetable oil
• 1 onion
• 1 clove garlic
• 300 g white and light green parts of leeks (from about 2 leeks)
• 2 tablespoons extra virgin olive oil
• 1 kg carrots
• 1 teaspoon sugar
• 2-3 teaspoons sweet paprika powder (or 1-2 teaspoons sweet and 1 teaspoon hot paprika)
• sea salt
• 750 ml vegetable broth
• 1 tablespoon lemon juice
• 375 ml milk (cow's or coconut)

Toppings, e.g.:

• pasta, freshly ground black pepper, sour cream or thick coconut milk

Preparation

1. In a large wide pot melt butter or heat oil, add finely diced onion and cook until translucent. Add garlic sliced into pieces and after a minute add leeks cut into pieces. Pour in extra virgin olive oil and simmer for about 7 minutes, stirring from time to time until the leeks soften slightly.
2. Then add the peeled and chopped carrots, sugar, paprika, and salt (if using salted broth, season the soup to taste at the very end). Simmer the vegetables, stirring occasionally, for about 7 minutes. Pour in the broth and bring to a boil over medium heat. Reduce heat to low, cover the pot, and cook for about 30-45 minutes until the carrots are soft.
3. Blend the soup into smooth cream with lemon juice and milk, season to taste if needed. Warm before serving, serve for example with pasta, freshly ground pepper, and a touch of creamy sour cream (or thick coconut milk).