Sesame Carrot Soup

Ingedients:
5 Tbs butter
3.5 cups chopped, peeled carrots
1 cup chopped leeks or onions
1/2 cup chopped celery
6 cups chicken broth
1 cup yogurt, cream, sour cream or milk
1/2 to 1 tsp dark sesame oil
1.5 Tbs toasted sesame seeds (~3 minutes in a dry hot pan should toast them)

Melt 2 Tbs butter in heavy large pot. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, until veggies are very tender. Puree soup and return it to the pot. Whisk in dairy product and sesame oil. Season with salt and pepper to taste. Top with toasted sesame seeds.

Makes 6 servings.

Author: Marin
Original source: Epicurious/Bon Appetit