Potato, Leek, Carrot and Turmeric Soup

Name: Potato, Leek, Carrot and Turmeric Soup
Total time: 62
Yield: 4
Ingredients: 6 ounces egg noodles; 3 tablespoons extra-virgin olive oil; 1 (2 inch) piece ginger root, minced; 2 cloves garlic, minced; 1 leek, sliced into 1/2-inch pieces; 2 carrots, cut into cubes; 2 stalks celery, sliced into 1/2-inch pieces; 2 potatoes, peeled and cubed; 1 teaspoon turmeric powder; ½ teaspoon ground white pepper; ½ teaspoon salt; 3 cups water; 2 cups vegetable broth

Recipe by margieleow from allrecipes.com

Dinner 1 Hr. 2 Mins.

Ingredients

4 servings

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6 ounces egg noodles
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3 tablespoons extra-virgin olive oil
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1 (2 inch) piece ginger root, minced
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2 cloves garlic, minced
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1 leek, sliced into 1/2-inch pieces
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2 carrots, cut into cubes
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2 stalks celery, sliced into 1/2-inch pieces

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2 potatoes, peeled and cubed
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1 teaspoon turmeric powder
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½ teaspoon ground white pepper
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½ teaspoon salt
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3 cups water
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2 cups vegetable broth

Instructions

Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.