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+ servings
Close up of a bowl of carrot leek soup with green onions as garnish.

Carrot Leek Soup Recipe

A simple but delicious soup, this Carrot Leek Soup comes together so easily! This soup is thick, creamy, and smooth, making it perfect for a cold evening or after a long busy day.
Course Appetizer
Cuisine American
Keyword carrot soup, leek soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 139kcal


  • 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


  • 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.
    Leeks being sautéed in a dutch oven.
  • Add carrots, potatoes, paprika, coriander, salt, and pepper. Mix everything well.
    Sautéing vegetables in a dutch oven.
  • Add vegetable broth and bring it to a boil. Cover and cook for about 20-25 minutes or until the vegetables are soft.
    A dutch oven with vegetable soup inside.
  • Using an immersion hand blender or a counter-top blender puree the veggies.
    Soup in a blender, pureed.
  • Taste and add any extra seasonings, if necessary. Serve topped with fresh green onions
    Close up of a bowl of carrot leek soup with green onions as garnish.


Serving: 1/4 | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 208mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g