Carrot Soup

For Bill.

Carrot Soup

2 lbs. carrots - chopped roughly - not peeled
1 leek- white part sliced thinly
1 red pepper- chopped roughly
2 cloves garlic- minced
2 tblsp. olive oil
6-8 cups (or more) vegetable broth (use to achieve final consistency as well as cook carrots)
3/4 cup plain greek yogurt
Sea salt - to taste
Freshly ground pepper - to taste
1/2 tsp. Turmeric-
1/4 tsp.Nutmeg
1 tblsp. Lite Soy Sauce
1 tblsp. Honey

In a stockpot over medium heat, saute leeks, pepper, and garlic for about 8-10 minutes (or however long it takes you to wash & prep carrots). Add roughly chopped carrots and cover completely with broth. Simmer over medium heat, covered, for about 30 minutes or until carrots are soft.
Turn off heat.
Mash with a potato masher until broken down. Then (carefully!) blend soup in a blender until smooth. Only fill blender halfway and cover tightly- hold lid with a thick towel to prevent burns.
If needed, add additional broth (a few tablespoons) to help blend.
Return to soup pot and add yogurt, salt, pepper, honey, turmeric, soy sauce and honey.
Use additional broth to make the soup the consistency you like if it seems too thick.
Taste, adjust seasonings as you like.
Heat through over low heat - serve.
Note: This soup can be made with chicken broth as well.