This Carrot Leek Soup is made with a classic carrot-leek combination. It’s easy to simmer up, perfect for a cold or busy day and it tastes AWESOME! Enjoy!
As the days get cooler, I just want to have soup every single day. Nothing beats the soulful goodness of a warm and flavorful bowl of soup. I guess we all love soup because it is so fast and easy to prepare and makes you feel satisfied for a long time.
This time I decided to make this SUPER simple leek carrot soup. Leeks and carrots were the only two things I had in my fridge (that’s true… the end of the week it is always like that). I also really think leek and carrot make a great combo. The only work you will have to do here is to clean the leeks. They are normally pretty sandy, so you have to trim the root-end off the leeks and cut the white section into slices. You will have to place the leek slices in a colander and rinse thoroughly.
The quality of your veggies makes your soup even better. Please, always choose veggies in season. They are always more flavorful and nutritious. I also believe that a good vegetable broth makes all the difference. This one from Pacific Foods is my favorite because it is thick, very tasty and organic.
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Carrot Leek Soup Recipe
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add garlic, onions, leeks, and carrots. Sauté for 10 minutes, stirring regularly.
- Add 4 cups of vegetable broth.
- Bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft.
- Add paprika, chili powder, salt, and pepper.
- 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
Nutrition InformationAmount per serving (1/4) — Calories: 139, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 208mg, Potassium: 606mg, Carbohydrates: 25g, Fiber: 6g, Sugar: 9g, Protein: 3g
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