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!
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
gluten-free, healthy, lunch, paleo, soup, Special Diet, vegan, vegetarian
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