How to make it

  • Bring broth to a boil over medium heat.
  • Add diced root veggies and simmer about 15 minutes or until tender. Meanwhile, saute carrot, celery and leeks in olive oil until soft.
  • Season to taste with salt, pepper, and thyme.
  • Add carrot mixture to broth and puree with immersion blender (alternately, CAREFULLY puree in batches in blender).
  • Stir in evaporated milk ,if using, and heat through, 2 – 3 minutes.
  • Make sure soup has cooled a bit before adding milk so it does not curdle.
  • Stir in parsley and serve.

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