This rich and savory carrot and leek soup tastes like a long simmered stovetop soup. You will love the sweet and savory earthy flavors in this soup. And knowing it is a quick and easy recipe makes it all the more perfect to serve on a busy weeknight. Don't forget the rolls for dunking into this perfect comfort food!
Why This Recipe Is Just So Good....
- In less than an hour, you will have a rich creamy soup that tastes like it's been simmered all day. The caramelized vegetables are savory and sweeten the soup with blended flavors.
- It is a hearty soup and filling enough for dinner, just add a small salad or some tasty bread to go along with it.
- This soup with leeks and carrots is a delicious soup that you'll absolutely want to make a part of your autumn and winter soup rotation and take advantage of seasonal availability of the vegetables.
- This is a great make-ahead or freezer meal option. Store in airtight containers and store in the refrigerator for 3-4 days. Or put in freezer-safe bags or airtight containers. It'll keep up to 4 months in the freezer.
More soup recipes to try: Corn and Crab Soup, 15 Bean Cajun Soup, Navy bean soup, Brussels Sprouts soup or Onion soup.
Ingredients
You will need the following ingredients to make leek and carrot soup:
(not shown: Italian seasoning, red pepper flakes)
Additions and Substitutions
- Carrots: I am using rainbow baby carrots for the beautiful purple carrots. But Any type of medium or large carrots will be fine.
- Roasted red peppers: Instead of the jarred peppers, you can use a fresh whole red pepper, seeded and chopped.
- For a bit of a spicy kick, add some cayenne, red pepper flakes or some hot sauce. Use a little at a time and taste before you add more.
- If you prefer a chunkier soup, you can add some quartered potatoes. Add them with the carrots. Then only puree' soup a little bit so there are still small chunks in the soup.
- Vegetable stock or broth: Choose chicken stock if needed.
How to make Carrot and Leek Soup
These are basic directions for this recipe. The full step-by-step instructions are listed in the recipe card below.
Step 1: Mince or grate the garlic. Melt butter in a large saucepan or Dutch oven.
Step 2: Wash and prepare vegetables. Add chopped onions and garlic to pot and saute' over medium-high heat for about 3 minutes. Add the white part of the sliced leeks and saute' for another 3 minutes.
Step 3: Add chopped carrots and the remaining ingredients, cover soup pot with a lid. Bring to a low boil.
Step 4: Simmer over low heat and cook for 30-40 minutes or until carrots are cooked through.
Step 5: Taste the soup mixture and adjust seasonings. Remove the fresh thyme and bay leaf. Using an immersion blender in the soup pot, puree' a few cups of liquid at a time until it is smooth with a hand blender or food processor.
Step 6: Add the milk or cream to soup and simmer until heated.
Helpful Recipe Tips
- I found the easiest way to chop garlic is to grate it. It comes out great.
- *Make sure to carefully wash all the dirt from the leeks. There are lots of layers in the leeks. You will cook only the white and light green part of the leek.
- The carrots should be fully cooked but not mushy. Press one with a fork to see if they are soft.
- *If you don't have an immersion blender, you can use a regular blender. Let soup cool a bit and pour into blender. Only fill ½ way at a time. Hold down the lid and slowly puree the soup. Start with pulses and then blend until smooth. Then pour soup back into pot.
Frequently Asked Questions
Can I use frozen carrots in this soup?
Although fresh is always best for flavor and texture, you can use frozen carrots. Defrost briefly in the microwave or place in a bowl of warm water for 10 minutes or so, drain, chop and put in the soup. The cooking time will be different so make sure to check to see if they are done often.
How make the soup thinner and/or thicker?
To thin out the consistency of the carrot leek soup, add more vegetable or chicken broth. Start with ¼ cup at a time. Stir well and decide if you want more broth.
To thicken the soup, you should decide before you puree it how smooth or chunky you want it to be. Pulse the soup a little at a time and then you can easily stop and check the consistency.
If you have already pureed the soup and decide you want it thicker, you can mix ½ cup of the soup and 2 tablespoon flour, cornstarch or Arrowroot powder in a cup. Press out any lumps and the pour into the soup, bring to a simmer, stirring well. The soup will thicken as it fully heats up.
What should I serve with the soup?
If you'd like to serve a light salad with the soup, try my House salad. Or some biscuits or corn muffins for dunking.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE soup recipes:
Carrot and Leek Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
You will love this rich and savory creamy leak and carrot soup recipe! It tastes like a long simmered stovetop soup and is made with simple ingredients. You will love the sweet and savory earthy flavors in this soup. And knowing it is a quick and easy recipe makes it all the more perfect to serve on a busy weeknight. Don't forget the crusty bread for dunking!
Ingredients
- 2 tablespoons butter
- 3 garlic cloves, finely chopped
- 3 whole leeks, (1 inch of root area cut off and the dark green top.*)
- ½ pound carrots, sliced *
- 2 celery stalk, chopped
- 4 ½ cups unsalted vegetable broth, stock or chicken broth
- ¼ cup chopped jarred roasted red peppers
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 sprigs of fresh thyme, leaves removed or 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ¼ - ½ teaspoon red pepper flakes *optional
- 2 bay leaves
- ½ cup half and half, heavy cream or milk
Instructions
- Mince or grate the garlic. Melt butter in a large pot or Dutch oven.
- Wash and prepare vegetables. Add chopped onions and garlic to pot and saute' over medium heat for about 3 minutes, the onion will be lightly browned. Add the sliced leeks and saute' for another 3 minutes.
- Add chopped carrots and roasted red pepper and the remaining ingredients, cover soup pot with a lid. Bring to a low boil.
- Simmer over low heat and cook for 30-40 minutes or until carrots are cooked through. (press a carrot with a fork to see if they are soft)
- Taste soup and adjust seasonings.
- Remove the fresh thyme and bay leaf.
- Using an immersion blender in the soup pot, puree' soup until smooth.*
- Add the milk or cream to soup and simmer until heated.
- Garnish with fresh herbs such as thyme or parsley if desired.
Notes
*Make sure to carefully wash all the dirt from the leeks. There are lots of layers in the leeks. You will cook only the white and light green part of the leek.
*I used rainbow baby carrots specifically for the extra color. You can use any type of orange carrots you prefer.
*If you don't have an immersion blender, you can use a regular blender. Let soup cool a bit and pour into blender. Only fill ½ way at a time. Hold down the lid and slowly puree the soup. Start with pulses and then blend until smooth.
*The soup will keep in the refrigerator for 3 days in an airtight container. You can freeze it in an airtight container up to 3 months. Defrost overnight in the refrigerator. Reheat on low heat on the stovetop. Stir well since the soup may have separated a bit due to the heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 9.5 g
- Sodium: 1262 mg
- Fat: 9.4 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3.2 g
- Cholesterol: 26 mg
Leave a Reply