Carrot Leek Soup Recipe

A bowl of tomato soup with a dollop of cream at its heart, garnished with a sprig of fresh parsley, offers a comforting embrace. In the background, slices of toasted bread patiently wait on the plate, much like their companion in our carrot and leek soup recipe.

A creamy, flavorful Carrot Leek Soup made with sweet carrots, tender leeks, and a touch of garlic. Perfectly smooth and comforting, it's an easy, cozy dish for any season!

Course Soup

Cuisine American

Keyword carrot and leek soup recipes, carrot leek soup recipe

Method Stovetop

Main Ingredient Vegetable

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 148kcal

Author Kelli Miller

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.

Nutrition