Carrot Leek Soup

In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add garlic, onions, leeks and carrots and sauté for 10 minutes, stirring regularly. Add the vegetable broth. Bring it to a boil, cover and cook for about 20-25 minutes or until the vegetables are soft. Add paprika, chili powder, salt and pepper. Remove from heat.

Using an immersion hand blender or a counter-top blender puree the veggies (if you do this in a counter top blender, puree it in small batches so the hot soup has room to expand).

Taste and add any extra seasonings, if necessary. Serve topped with chopped green onions.