With an early winter on its way, I am eagerly stocking our freezer with all kinds of soups. Especially while being in school there is nothing better than having dinner ready in 15 minutes. This bisque carrot soup encompasses the true flavors of fall in every bite; the pumpkin pie spice, which is a mix of cinnamon, ginger, nutmeg, cloves, and cardamom, adds an unexpected depth and character, that made eating by my dining room table feel everything but ordinary.
3 leeks, halved and chopped
1 large diced Spanish onion
2 minced garlic cloves
1 Tbsp Sea Salt
2 Tbsp Extra Virgin olive oil
3 large carrots
2 large parsnips
2 large Idaho potatoes
1 Tbsp Pumpkin Pie Spice -
(cardamom, cloves, cinnamon, ginger, nutmeg)
*See directions below
1) dice the onion. Cut the tops off the leeks and the bottoms. Leeks tend to be very dirty, rinse well! Halve the leaks, and chop them.
2) In 4 quart pot, sauté the leeks and onion in the sea salt, and olive oil until they are transparent and start to brown.
3) Peel and chop the carrots, parsnips, and potatoes. Add them to the pot, and pour in water until all the vegetables are fully submerged. Bring the flame up to a high temperature until the water begins to boil. Bring the flame down to medium low, and occasionally stir. If a thick layer of foam starts to build over the soup (the olive oil) skim it off.
4) Once the carrots, potatoes, and parsnips are soft, squeeze the juice of 1 lemon and stir it in. With a hand held blender, cream the soup. ( add more water, if the soup is to thick)
5) keeping the soup on a low flame, add the pumpkin pie spice and stir in well. Add salt and crushed black pepper to taste.