Carrot Leek Soup Recipe
We love a great soup recipe at my house. Though we tend to eat more soup in the winter, some soups are also perfect for summer! Especially when you can grab fresh ingredients from your garden to include in the recipe!
You’re going to want to check out the rest of our easy soup recipes, too!
If you are looking to add more healthy recipes to your weekly menu plan, be sure to check out this Carrot Leek Soup recipe from Veria.com.
If you’re a fan of hearty and comforting soups, you might also enjoy trying a Soup Maker Potato and Leek Soup. This recipe is perfect for those who love the convenience of a soup maker while still enjoying a delicious homemade meal.
Veria.com is an online extension of the national health and wellness TV network Veria Living and has tons of delicious, healthy recipes that will be welcome at your next family meal!
This Carrot Leek Soup is a very healthy, very delicious idea that is perfect for a summer lunch or with dinner!
Would you like to save this?
We'll email this post to you, so you can come back to it later! You'll also get regular recipes & printables to your inbox!
And be sure to check out Veria.com for even more great, healthy recipes!
Soup Recipes:
This flavorful Tex Mex Chicken Chowder Recipe is one dish that you don’t want to miss.
Feeling under the weather? Try this Spicy Chicken and Rice Flu Chaser Soup!
Turn pizza into soup with this kid-friendly Crock Pot Pizza!
More Soup Recipes:
- Carrot Soup Recipe
- Chicken Tortilla Soup Recipe
- Crockpot Pizza Soup
- Slow Cooker Hamburger Soup Recipe
- Soupe a l’oignon (French Onion Soup)
Carrot Leek Soup Recipe
Ingredients
- 2 T. olive oil
- 1 Pound(s) leeks washed trimmed and sliced
- 1 Pound(s) carrots peeled and sliced
- 1 medium potato peeled and chopped
- 1-2 T. Freshly chopped ginger
- ½ tsp. curry powder
- 2 pt. chicken stock
Instructions
- Heat the olive oil in a large saucepan and add the leeks.
Stir well and let cook 2-3 minutes. - Add the carrots, potato and ginger; cover and cook very gently for 10 minutes, without browning.
- Add the curry powder and cook for 2 minutes, stirring, and then add the stock.
- Bring to a boil, reduce heat and simmer for 30 minutes until the vegetables are tender.
- Use an immersion blender makes this job super easy and neat.
