Curry Carrot-Leek Soup

1 pound thinly sliced leeks, white parts only
pound carrots, coarsely chopped
teaspoons butter or stick margarine
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt 1/4 teaspoon pepper

In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender.
Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

Rain Arora

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