Leek and Carrot Soup with Sage

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the sliced leeks and diced carrots to the pot and sauté for about 5 minutes, until the leeks are soft.

3. 3

   Add the minced garlic and chopped sage to the pot and cook for another 2 minutes, stirring frequently.

4. 4

   Pour in the chicken broth and bring the mixture to a boil.

5. 5

   Reduce the heat to low and let the soup simmer for about 20 minutes, or until the carrots are tender.

6. 6

   Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.

7. 7

   Season the soup with salt and pepper to taste.

8. 8

   Serve hot, garnished with additional sage if desired.