This dairy free creamy carrot soup is special enough for a holiday soup course, but easy enough for a weeknight meal.
Thinly slice carrots, white parts of leeks, and celery. Quarter the potatoes.
Use a large heavy soup pot. Bring ingredients to a boil. Cover and cook over medium heat until carrots are very soft (about 20 min).
In a blender or food mill, puree soup in batches. Reheat before serving.
Garnish with watercress or tarragon.