Carrot Leek Soup

Carrot Leek Soup Recipe

Yield: 4 people
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
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!
Print Recipe
4.13 from 8 votes

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 3 garlic cloves — minced
  • ½ cup onion — peeled and chopped
  • 3 cups leek — diced and cleaned
  • 3 cups carrots — peeled and chopped
  • 4 cups veggie broth
  • 2 tsp paprika
  • ½ tsp chili powder
  • Salt and pepper
  • Green onions for garnishing

Instructions

  1. 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.
  2. Add 4 cups of vegetable broth.
  3. Bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft.
  4. Add paprika, chili powder, salt, and pepper.
  5. Using an immersion hand blender or a counter-top blender puree the veggies.
  6. Taste and add any extra seasonings, if necessary.
  7. Serve topped with fresh green onions
Course: Soup
Cuisine: American
Keyword: gluten-free, healthy, lunch, paleo, soup, Special Diet, vegan, vegetarian

Nutrition Information

Amount 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

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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