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.
Servings 4 people
- 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.
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
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