A simple but delicious soup, this Carrot Leek Soup Recipe comes together so easily! This soup is thick, creamy, and smooth, making it perfect for a cold evening or after a long busy day.
This recipe was first made after a long and tiring week and all that was left in the fridge were carrots and leeks. Did you know that carrots last up to 3 to 4 weeks when stored in the fridge? Leeks also last up to 2 weeks in the fridge as well! These are a great kitchen staple to have on hand since they last so long so it’s easy to buy in bulk and use it throughout the month.
Want more carrot soup recipes? Try my Spicy Carrot Soup or Carrot Parsnip Soup. Or try this Carrot Quinoa Salad instead!
Who says soups are boring? This carrot leek soup recipe is packed with flavour while being gluten-free, dairy-free, and vegan! This is such a cozy soup to curl up to whenever it’s cold out.
It’s so easy as it uses pantry staples and healthy as it’s loaded with vegetables but it only takes a couple minutes to put together and then all you have to do is simmer the soup on the stovetop. If using an immersion stick blender, then this is also a fully one pot recipe!
How to Prepare Leeks
- Pick leeks that are firm with the most white and light green parts as possible.
- Rinse the leeks to remove any dirt and cut off the roots and the dark green parts on top.
- Slice the leek in half before slicing for half moon shapes or slice the leeks as-is and have round circular slices of leek.
The shape of the leeks for this soup doesn’t really matter as it gets blended up at the end. If you are preparing leeks for a general recipe, the half moon shapes are more bite-sized and easier to eat! Also, as an extra step, I like to rinse my cut leeks as well as sometimes leeks can be quite sandy and it might end up in-between the layers of leek as well. Simply run the leeks through cold running water in a colander or fine mesh sieve.
Got extra leeks? Try making my Leek Kalamata Rice.
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How to Make this Carrot Leek Soup
Ingredients
- Extra-virgin olive oil
- Garlic — minced
- Onions — peeled and chopped
- Leek — chopped
- Carrots — peeled and chopped
- White potato such as russet potatoes, gold potatoes or yukon gold— peeled and diced
- Seasoning: paprika, ground coriander, salt, black pepper
- Vegetable broth or vegetable stock or chicken stock or chicken broth
- Green onions for garnishing
Instructions to make this Leek Soup recipe
Sauté the Ingredients
- In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
- Add carrots, potatoes, paprika, coriander, salt, and pepper. Mix everything well.
Simmer and Blend
- Add vegetable broth and bring it to a boil. Cover and cook for about 20-25 minutes or until the potatoes and carrots are tender.
- Using an immersion blender or a counter-top blender puree the veggies.
- Taste and add any extra seasonings, if necessary. Serve in a bowl and top with fresh green onions.
Carrot Leek Soup Notes and Substitutions
- If you feel that your soup is too thick, add more vegetable broth to it.
- Want to make it spicy? Add a pinch of cayenne pepper to it alongside the other seasonings.
- You can also add some fresh herbs like fresh thyme, chives and parsley.
- If you are using a blender for this soup, keep in mind that when you blend hot soup, you have to have a way for the steam to release. Most blenders have a small lid at the top that you can keep open. Always be very careful when blending hot soup.
- We garnish our soup with green onions but you can try crispy sage, chopped nuts, toasted seeds, and more!
- Don’t feel like making this on the stove? Add everything to a slow cooker for 3-4 hours on HIGH or 6-7 hours on LOW and you’ve got a soup ready for when dinner rolls around!
Make Ahead and Storage Tips
Make Ahead: This carrot leek soup meal preps wonderfully as it stores really well! Simply allow the soup to cool and store it in an airtight container in the fridge for 4 to 5 days. When ready to eat, reheat the soup on the stovetop or in the microwave (covered with a damp paper towel) until warmed through.
Freezer: There is no dairy in this soup so it holds up in the freezer really well! You can freeze it in a freezer safe container or in a freezer safe bag. If you freeze it in a bag, you can press out the air, and lay it flat so it freezes flat and takes up less space. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or microwave! This carrot leek soup should last for at least 3 months in the freezer. Want more soups for the freezer? Try these 30 Healthy Soup Recipes.
More soup recipes to try:
- Chicken Vegetable Soup Recipe
- Spinach Sweet Potato Soup
- Pasta Soup with Sweet Potato and Peas
- Ground Beef Vegetable Soup Recipe
- Easy Beet Sweet Potato Soup Recipe
- Chicken Noodles Soup
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Carrot Leek Soup Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves minced
- ½ cup onion peeled and chopped
- 3 cups leek white part only (chopped)
- 2 cups carrots peeled and chopped
- 1 cup white potato peeled and diced
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 5 cups veggie broth
- green onions for garnishing
Instructions
- In a large pot over high heat, add olive oil. When the oil are hot, turn the heat down to medium and add garlic, onions and leeks. Sauté for 5 minutes, stirring regularly.
- Add carrots, potatoes, paprika, coriander, salt, and pepper. Mix everything well.
- Add vegetable broth and bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft.
- Using an immersion hand blender or a counter-top blender puree the veggies.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh green onions
Tips
- If you find the soup too thick for your liking, you can add more broth to thin it out.
- A pinch of cayenne pepper powder will add a nice kick of heat to the soup.
- A few of my favourite soup garnishes include crispy sage, chopped nuts, toasted seeds! Feel free to play around with the recipe!
- To store: Store leftover carrot leek soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it’s thick, you’ll need to stir it throughout.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Louisa [Living Lou] says
Love make soups at this time of year! I bet adding a touch of ginger in here would be amazing too. Never used leeks with carrots but I think it would be delicious 🙂
Valya @ Valya's Taste of Home says says
Sounds and look good. Never had anything like that.
Kelly - Life Made Sweeter says
I love how pretty the color of this soup is! It sounds delicious and so comforting with the flavors! Would love to curl up with a big bowl of this!
Tash says
Oooh lalala doesn’t this look beaut?! I adore beta-carotene rich soups…pumpkin, carrot, sweet potato, squash…you name it, it’s mine! I would really love to make this! However the ‘fall’ weather in London this year seems to be borderline spring/summer…it’s so weird! It’s November and people are still wearing shorts in between the bursts of rain and wind! Looks delicious!
Chris @ Shared Appetite says
Mmmm what a beautiful soup! Love leeks and carrots are the bomb dot com. Totally need this in my life!
Ceara @ Ceara's Kitchen says
This soup looks delicious! I made an awesome mushroom leek soup this week! Carrot and leeks seem like a wonderful combination! Happy I came across your blog! Pinned 🙂
Olivia says
I love carrots and leeks together!! I bet your mushroom and leek soup was delicious! So glad you visit my blog 😉
plasterer bristol says
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Olivia says
You are welcome 😉
Sheri says
I got leeks and carrots in my CSA and I had everything else so I made this. It was very tasty, thanks! I subbed smoked paprika for the chili powder and added a little cumin too.
Olivia says
Happy you liked it.
Grace says
Delicious! I never completely follow the recipe or proportions but it turns out great every time!
Olivia says
Happy you like this recipe!
andreas guenin says
Thanks for this recipe. I’ve prepared it twice with slight variation. I’ve enjoyed both variations, however I don’t really know what 1/2 cup onion or 3 cups leek or 2 cups carrot etc is. I prefer 1/2 an onion, 2, 3,5 stalks of leek, 1,2 3, large/small carrots, etc. Also it would be nice to add suggestions for variations on the recipe.