Carrot Leek Soup

Warm up with a bowl of silky, nutritious Carrot Leek Soup—a comforting blend of sweet carrots, savory leeks, and earthy thyme, all brought together in a velvety purée. This easy, one-pot soup recipe combines the vibrant flavors of fresh vegetables with the richness of a light cream garnish (optional), making it both hearty and elegant. Perfect for cold winter evenings or a light lunch, this soup is naturally vegetarian and can easily be made vegan by omitting the cream. With just 15 minutes of prep and simple pantry-friendly ingredients like garlic, vegetable broth, and a hint of black pepper, this soup is as quick to make as it is satisfying. Serve it with a drizzle of cream, a sprinkle of fresh parsley, or alongside crusty bread for a wholesome, soul-warming meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 large carrots
• 2 medium leeks
• 1 large potato
• 2 tablespoons olive oil
• 2 whole garlic cloves
• 5 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup heavy cream (optional, for garnish)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Wash and peel the carrots and potato. Slice the carrots into 1/2-inch rounds and dice the potato into cubes.

Step 2

Trim the dark green tops and root ends off the leeks, leaving only the white and light green parts. Slice the leeks lengthwise, then crosswise into thin half-moons. Rinse thoroughly in cold water to remove any grit.

Step 3

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté for 5 minutes, stirring occasionally, until softened and fragrant.

Step 4

Add the minced garlic cloves and cook for another minute, stirring frequently to prevent burning.

Step 5

Stir in the carrots, diced potato, vegetable broth, dried thyme, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the carrots and potato are fork-tender.

Step 7

Using an immersion blender, purée the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until smooth and returning it to the pot.

Step 8

Taste the soup and adjust the seasoning with additional salt or pepper if needed. If you prefer a thinner soup, you can stir in a small amount of water or broth until your desired consistency is achieved.

Step 9

Ladle the soup into bowls and optionally drizzle with heavy cream and sprinkle with fresh parsley for garnish. Serve warm and enjoy!

Nutrition Facts

Serving size	(2204.2g)

Amount per serving	% Daily Value*
Calories	1592.3

Total Fat 74.0g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 10.5g
Cholesterol 76.0mg	0%
Sodium 6015.8mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 34.8g	0%
Total Sugars 52.2g
Protein 35.2g	0%

Vitamin D 0IU	0%
Calcium 509.1mg	0%
Iron 13.7mg	0%
Potassium 5081.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 8.6%

Carbs: 50.8%