Carrot And Leek Soup With Toasted Mustard Seeds

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Nourished Kitchen


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2 tablespoons mustard seeds

1 tablespoon butter

1 large leek, white and light-green parts only, sliced thin

12 medium carrots, scraped and sliced into 1/4-inch thick rounds

1 teaspoon unrefined sea salt

1 1/2 quarts fresh chicken broth

1 cup whole milk

sour cream, to serve

chopped chives, to serve

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