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
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2 tbsp olive oil
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2 large leeks (white and light green parts only), sliced
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4 medium carrots, peeled and chopped
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1 medium potato, peeled and diced
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2 cloves garlic, minced
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4 cups vegetable broth (or chicken broth)
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley or dill, for garnish
Instructions
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Heat olive oil in a large pot over medium heat.
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Add sliced leeks and sauté until softened, about 5 minutes.
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Stir in carrots, potato, and garlic; cook for 2–3 minutes.
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Pour in the broth, add bay leaf, and bring to a boil.
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Reduce heat and simmer for 20–25 minutes, until vegetables are tender.
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Remove bay leaf and blend the soup with an immersion blender until smooth.
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Season with salt and pepper.
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Serve hot, garnished with parsley or dill.
Notes
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For extra creaminess, add a splash of coconut milk or cream.
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Leave some chunks if you prefer a rustic soup.
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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