Leek Carrot Soup

Summer has ended and the weather started to get colder a little bit. In the summer, the amount of energy we need is more. We sweat more in summer than other seasons and we can lose weight more. Barbecues and all those fatty foods made us gain some weight. Now it is time to eat reasonable food and prepare ourselves to winter. Here is a delicious soup recipe made with autumn season vegetables.

Ingredients

1 leek

1 carrot

1 cup canola oil

½ cup flour

1 chicken bouillon

5 cup water

Pinch of black pepper

Pinch of dried mint.

Chop the leek into small pieces and shred the carrot. Put half cup of the canola oil into a pot, add the leek pieces and the shredded carrot. Cook them for 10 minutes. Put the remaining oil into another pot and add flour. Cook it till the flour gets light brown color. Slowly add 5 cups of water and the bouillon. Stir it up for about 5 minutes. Add the leek pieces and the shredded carrot into this pot. Stir it up till it starts boiling. Add the dried mint and the black pepper into the soup and let it boil for 10 minutes. Enjoy it.