Ingredients:
¼ pound/ 113 g leeks diced¼ pound/ 113 g carrots diced
2 teaspoons coconut oil
12 oz. / 340 g of water
1 tablespoon parsley
1 tablespoon thyme
2 tablespoons horseradish
1 tablespoon sesame seeds.
Preparation:
Sweat the leeks and carrots in the oil for 5 minutes.
Add water, parsley, thyme, and horseradish. Bring to a simmer. Cover and simmer for 5 minutes.
Run soup through blender to liquefy.
Garnish with sesame seeds. Serve warm.