Carrot Soup

CARROT SOUP
OP: Girl in the Swing

1 clove garlic
2 leeks (white part only) chopped
a few teaspoons of butter or olive oil 2 T Olive Oil
1 pound carrots, peeled and sliced
1 large potato, peeled and sliced
1 small sweet potato, peeled and sliced (optional) 1 medium
3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)
1 teaspoon crushed fennel seeds Didn't use fennel seeds
1 teaspoon ground ginger I omitted the ginger
1/2 cup of milk I forgot to add the milk
salt and pepper (or better paprika) to taste

Sautee the leeks and garlic in the oil/butter until tender.
Place them in a pot with all other ingredients, except the milk and salt/pepper.
Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.
Let the soup cool enough to handle and then puree. Add salt and pepper to taste.
Before serving, bring the soup to a boil again, add the milk and mix well.