Homemade Carrot Leek Soup is a creamy, comforting, and nutritious dish that’s perfect for chilly days. With the natural sweetness of carrots, the mild onion flavor of leeks, and a touch of herbs, this soup is both light and satisfying. Serve it as a cozy starter or a wholesome main with crusty bread.
Why You’ll Love This Recipe
-
Nutritious & Healthy – Packed with vitamins, fiber, and antioxidants.
-
Creamy Without Cream – Smooth texture achieved by blending vegetables.
-
Budget-Friendly – Simple ingredients available year-round.
-
Perfect for Meal Prep – Stores well in the fridge or freezer.
Ingredients “homemade Carrot Leek Soup”
-
1 lb (450 g) carrots, peeled and sliced
-
2 large leeks, white and light green parts only, sliced
-
2 tbsp olive oil
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
4 cups vegetable broth
-
1 tsp thyme (dried or fresh)
-
Salt and black pepper to taste
-
Optional: a splash of lemon juice for brightness
Instructions
-
In a large pot, heat olive oil over medium heat. Add onion, garlic, and leeks; sauté until soft.
-
Add carrots and thyme; cook for 5 minutes, stirring occasionally.
-
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until carrots are tender.
-
Use an immersion blender (or regular blender in batches) to blend soup until smooth.
-
Season with salt, pepper, and a squeeze of lemon juice if desired.
-
Serve warm with bread or croutons.
Storage & Tips “homemade Carrot Leek Soup”
-
Keeps in the fridge for 4 days.
-
Freeze up to 2 months in airtight containers.
-
Add a swirl of coconut milk or cream for a richer taste.
Homemade Carrot Leek Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Description
A comforting and wholesome soup made with fresh carrots, leeks, and potatoes. This homemade carrot leek soup is creamy without any cream, naturally healthy, and perfect for a cozy lunch or dinner.
Ingredients
-
2 tbsp olive oil
-
2 large leeks (white and light green parts only), sliced
-
4 medium carrots, peeled and chopped
-
1 medium potato, peeled and diced
-
2 cloves garlic, minced
-
4 cups vegetable broth (or chicken broth)
-
1 bay leaf
-
Salt and pepper to taste
-
Fresh parsley or dill, for garnish
Instructions
-
Heat olive oil in a large pot over medium heat.
-
Add sliced leeks and sauté until softened, about 5 minutes.
-
Stir in carrots, potato, and garlic; cook for 2–3 minutes.
-
Pour in the broth, add bay leaf, and bring to a boil.
-
Reduce heat and simmer for 20–25 minutes, until vegetables are tender.
-
Remove bay leaf and blend the soup with an immersion blender until smooth.
-
Season with salt and pepper.
-
Serve hot, garnished with parsley or dill.
Notes
-
For extra creaminess, add a splash of coconut milk or cream.
-
Leave some chunks if you prefer a rustic soup.
-
This soup freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 180
- Sugar: 6g
- Sodium: 540 mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 540mg
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Leave a Reply