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Carrot and Yellow Pepper Soup with Rosemary

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

3

Carrots, large

1

white 1 cup white part Leeks

3

sprigs Rosemary, fresh

3 1/2 cups

Chicken stock

1

Pepper, large yellow

1

Salt and freshly ground black pepper

1 pinch

Cumin, ground

3 tbsp

Butter, unsalted