Creamy Carrot Leek Soup: A Comforting, Velvety Starter
This Creamy Carrot Leek Soup is a smooth and comforting dish, perfect for warming up on a chilly day. The combination of sweet carrots, tender leeks, and creamy potatoes makes this soup a satisfying starter or a light meal. The best part? It’s simple to make and can be prepared in under an hour. With its vibrant color and rich, velvety texture, this soup is sure to become a favorite in your home.
Why Will You Love This Recipe?
- Smooth and creamy – The carrots and leeks blend together beautifully to create a velvety texture, while the added cream makes the soup rich and satisfying.
- Healthy and nutritious – Packed with vegetables like leeks, carrots, and potatoes, this soup is full of vitamins and minerals.
- Simple ingredients – You only need a handful of everyday ingredients to create this flavorful soup.
Recipe Variations
- Make it dairy-free – Substitute the cream with coconut cream or a dairy-free alternative for a vegan-friendly version.
- Add spices – For a bit of warmth, you can add spices like ground cumin, coriander, or even a pinch of chili flakes.
- Boost the nutrition – Add some leafy greens like spinach or kale at the end for extra vitamins and minerals.
- Top it with herbs – Garnish your soup with fresh herbs like parsley, cilantro, or chives for an extra burst of freshness.
Tools You’ll Need
- Large pot – To cook the vegetables and blend the soup.
- Immersion blender – For pureeing the soup into a smooth, creamy texture.
- Sharp knife – To chop the vegetables.
- Vegetable peeler
FAQ
Can I freeze it?
Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove when ready to enjoy.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
What can I serve it with?
This soup pairs beautifully with a fresh green salad or crusty bread. You can also serve it as a starter before a heartier main course.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just make sure any additional ingredients you use, such as stock or toppings, are also gluten-free.
Other Recipes You’ll Love
- Squash and Carrot Soup
- Creamy Potato and Asparagus Soup
- Shrimp and Leek Risotto
- Creamy Broccoli and Cauliflower Soup
- Quinoa Leek Salad
Creamy Carrot Leek Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 3 leeks sliced into rounds
- 3 carrots sliced into rounds
- 2 potatoes diced
- 1 tsp salt
- A pinch of pepper
- 2 tbsp sour cream or heavy cream 20% fat
- Water approx. 6 cups / 1.5 liters
Instructions
- Clean and chop the leeks and carrots into thin rounds, and dice the potatoes into small cubes.
- In a large pot, bring water to a boil in a separate saucepan to speed up the process. You’ll need around 6 cups of water, but you can add more later if needed.
- In a separate large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
- Add the sliced carrots and diced potatoes to the pot. Sauté for a few more minutes to release their flavors.
- Pour in enough hot water to just cover the vegetables, and let them float slightly. Add salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 25 minutes or until the vegetables are tender.
- Once the vegetables are soft, remove the pot from the heat and stir in the cream.
- Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning to taste if needed.
- Serve warm and enjoy!
