Carrot Leek Soup
Warm up with a bowl of silky, nutritious Carrot Leek Soup—a comforting blend of sweet carrots, savory leeks, and earthy thyme, all brought together in a velvety purée. This easy, one-pot soup recipe combines the vibrant flavors of fresh vegetables with the richness of a light cream garnish (optional), making it both hearty and elegant. Perfect for cold winter evenings or a light lunch, this soup is naturally vegetarian and can easily be made vegan by omitting the cream. With just 15 minutes of prep and simple pantry-friendly ingredients like garlic, vegetable broth, and a hint of black pepper, this soup is as quick to make as it is satisfying. Serve it with a drizzle of cream, a sprinkle of fresh parsley, or alongside crusty bread for a wholesome, soul-warming meal.
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Recipe Information
Ingredients
- 6 large carrots
- 2 medium leeks
- 1 large potato
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup heavy cream (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and peel the carrots and potato. Slice the carrots into 1/2-inch rounds and dice the potato into cubes.
Trim the dark green tops and root ends off the leeks, leaving only the white and light green parts. Slice the leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly in cold water to remove any grit.
Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic cloves and cook for another minute, stirring frequently to prevent burning.
Stir in the carrots, diced potato, vegetable broth, dried thyme, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots and potato are fork-tender.
Using an immersion blender, purée the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until smooth and returning it to the pot.
Taste the soup and adjust the seasoning with additional salt or pepper if needed. If you prefer a thinner soup, you can stir in a small amount of water or broth until your desired consistency is achieved.
Ladle the soup into bowls and optionally drizzle with heavy cream and sprinkle with fresh parsley for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 6016 mg | 262% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 52.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5082 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
