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Carrot Soup Recipe
- 2 lbs. carrots
- 3 large leeks
- 3 garlic cloves, minced
- 4 Tb. butter
- 1 Tb. fresh thyme leaves (1 tsp. dried)
- 1 tsp. lemon zest
- 8 cups low-sodium vegetable stock (or chicken stock)
- 1 cup springy white wine, like Sauvignon Blanc
- 1/2 cup Real California Sour Cream or Creme Fraiche
- Salt and Pepper
Directions:View on A Spicy Perspective
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