2 tablespoons olive oil

2 leeks, sliced in half lengthwise, cut into 1/2-inch pieces (approximately 3 1/2 cups)

3 pounds (approximately 16 medium) carrots, peeled, cut into 1/2-inch thick rounds (approximately 6 cups)

7 cups low-sodium chicken or vegetable stock

1 teaspoon ground nutmeg

1 teaspoon kosher salt

1/2 cup whole milk or heavy cream heated to just below a simmer (optional)

as needed, Greek yogurt or sour cream (optional garnish)

Method:

1.   In a large pot over medium – high heat, add olive oil and allow to heat, approximately 1 minute.

2.   Add leeks and cook while stirring until lightly colored and soft, approximately 5 – 6 minutes.

3.   Add carrots, stock, and nutmeg. Bring to a boil, reduce to a simmer, cover and allow to cook until carrots are fork tender, approximately 25 minutes.

4.   Remove from heat and working in batches, blend in a heatproof nonreactive blender until smooth. Alternatively, an immersion blender can be used directly in the saucepan.

5.   Adjust seasoning with salt and if using, add milk or heavy cream.

6.   Serve hot with a dollop of sour cream or Greek Yogurt to finish (optional).

Kitchen Note:  If you want a little “zip” or “kick” use a teaspoon or so of minced ginger.  Also, although the heavy cream adds a lovely richness, omitting it is still a delicious option without the added calories.