Carrot Leek Soup Recipe
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.
Servings: 4 people
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
Notes
- 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
Serving: 1/4 | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Sodium: 208mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g