Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Water |
| 5 cups | Carrot slices |
| 1 clove | Garlic; minced |
| 1 small | Onion; chopped |
| 2 eaches | Stalks celery; sliced |
| 2 larges | Leeks; sliced and soaked |
| 2 teaspoons | Dried basil |
| ¼ teaspoon | Dried sage |
| ¼ teaspoon | Dried thyme |
| 1 tablespoon | Miso; red or white OR 1 veg. bouillon |
| 1 teaspoon | Sweet butter |
Bring water to boil. Add ingredients except butter in order given.
Cover and bring to boil. Simmer 20 mins or until veggies are soft.
Remove 1/2c carrots with slotted spoon.
Puree remaining ingredients in blender. Return to heat. Add reserved carrots and buter. Reheat and serve.
Garnish with 3T sour cream and 1T chives, <total for all bowls> if desired.