Zuppa di Porri e Carote piccante

Slide1This is another fantastic soup for your cold Winter nights. I would eat it all year long; it is so comforting, very light and with a very small amount of fat.


– 17.5oz of carrots (500g) 

– 10.5oz of leek (300g)

– 35.3oz of vegetable stock (1L)

– 1.5 Tsp of raw honey

– 2 Tsp of curry powder

– 1 Tsp of chilly powder

– 1 Tsp of thyme powder

– 1-2 bay leaves

– EVO Oil

– Butter (optional)

– Salt (optional)



In a large and deep pot, prepare your vegetable stock. Either home made with onions, celery, carrots, tomatoes, salt, and mint (optional), or the prepared one from the store is also fine. Once ready, keep it warm on low fire.

Peel the carrots and cut them in equal pieces. Clean the leek and cut it into rounds pieces. Take another large bowl, put it on medium fire, and pour some EVO Oil, the chopped vegetables, the spices and the honey and stir it. Use some butter if you like. Cover with a lid and let it “sweat” for 15 min stirring every once in a while. If you see that the veggies are sticking to the pot, add some EVO Oil or butter if you decided to use it.



After 15 min, the veggies should be a bit softer. Add the stock until the veggies are covered. Add the bay leave. Lower the fire and cover the pot with the lid again. Cook for about 30 min or until the carrots are softer. Adjust the taste if you want a more spicy or sweeter soup.

Once ready, take some of the broth out and keep it in a glass. With the help of a blender or a food processor, blend your soup until creamy and smooth. If you want it to be more liquid, you can add some of the broth you kept aside.

Serve hot and enjoy, maybe with a slice of toasted bread.

Slide5Stay tuned for the next delicious recipe!

This entry was published on April 9, 2013 at 16:01 and is filed under Vegetariano, Zuppe. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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