1 tablespoons olive oil 2 washed and chopped Veggie Box leeks All Veggie Box carrots, chopped 1 medium white onion, diced 1/4 teaspoon salt, or to taste 4 cups vegetable broth 1 teaspoon cumin Dollop of sour cream

n a large stockpot, heat oil over medium heat. Add chopped leeks, carrots, onion and salt. Stir continuously, cooking until carrots are slightly tender, about five minutes. Add broth, allowing to simmer over medium-low heat for 10-15 minutes. Remove from heat and use an immersion blender until soup reaches desired consistency. Stir in cumin. Serve with a dollop of sour cream.