Carrot and Leek Soup with Mint


2 Tbsp. butter
2 tsp. whole brown or yellow mustard seeds
1 1/2 lbs. carrots, thinly sliced
2 large leeks, thinly sliced
3/4 tsp. salt
6 cups cold water
1/4 cup NAKANO Seasoned Rice Vinegar - Roasted Garlic
1/2 to 2 tsp. minced serrano* chile peppers (optional)
1/3 cup packed mint leaves, finely chopped
Freshly ground black pepper


In a 6-quart pot, melt the butter over medium heat, being careful not to burn it. Stir in mustard seeds; cook until lightly toasted, 1/2 to 1 minute. Add carrots, leeks, and salt. Cook, stirring occasionally, until leeks are very wilted and begin to brown, about 15 minutes. 

Add the water, rice vinegar, and serrano; bring to a boil over high heat. Simmer uncovered, stirring occasionally, until carrots are very tender, about 25 minutes; cool slightly. Pour soup into blender and puree in small batches tightly holding lid down (hot liquids can violently burst out of blender). 

Return pureed soup to pot. Stir in mint; heat through. Season to taste with salt and pepper. Serves 4 (about 1-1/2 cups each)

*Note: Use gloves while handling chile peppers to avoid burning skin. Avoid touching eyes. Immediately wash hands and utensils with soap and water when done handling peppers.


Per serving: 170 calories, 3g protein, 26g carb, 6g fiber, 7g fat (3.5g sat. fat), 15 mg chol, 900 mg sodium

Carrot and Leek Soup with Mint
product logo