Servings: 4 / Ready in: 30 minutes

Spicy and creamy carrot and leek soup

Ingredients

  • 8 whole carrots, peeled and sliced
  • 2 leeks (whites only), thoroughly washed and sliced
  • 5 cups chicken broth
  • 1 cup half-and-half
  • 4 tbsp Mölli Mexico City cooking sauce
  • Salt and pepper to taste
  • 1 bunch chives, chopped

Directions

  1. Simmer carrots and leeks with chicken broth in a medium pot for 20 minutes or until tender. Remove from heat.
  2. In a blender, blend carrots, leeks and broth until smooth. Add in half-and-half and Mexico City cooking sauce. Stir to combine. Add salt and pepper to taste.
  3. Pour back into pot and heat soup until just warm, then serve in bowls, garnished with chopped chives. Provecho!