Easy, delicious, dairy free leek and carrot soup
Carrot and leek soup recipe: An easy to make, warming and comforting one pot vegan soup you can make in your dutch oven, guaranteed to please the whole family.
Leeks and carrots are both root vegetables with a mild, slightly sweet flavor and they pair together beautifully in soups.
Both vegetables are very much a staple in our household. My kids adore carrots in all forms and leeks are delicious and easy to prep, which makes them a win in my busy mama book: so much easier to slice than an onion and no red eyes for me!
The earthy sweetness of carrots complements the subtle onion-like taste of leeks in a lovely, soothing way and I find the combinations of the two created a hearty, warming dish perfect for cold days or when you need something light yet satisfying.
This leek and carrot soup is not only easy to make, it is also a one pot recipe and a vegan one, as I make it with oil rather than ghee or butter, which I commonly found used in many other recipes.
I hope you enjoy it and save it for later!
Carrot and Leek Soup: Ingredients
- Oil to sautee the leeks (I use extra virgin olive oil as I am Italian and most used it its behaviour and flavor)
- 1 leek – white and light green parts only, sliced thin
- 1 teaspoon of thyme leaves
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 1 celery stalk (optional)
- 500 gr carrots
- 2 cups Vegetable stock
- Optional: Sunflower seeds as a topping for serving
Method:
Prepare the Vegetables: Clean the leeks thoroughly, chopping off and discarding the hard green leaves, then washing them well, then slice them finely. Peel and chop the carrots into small rounds.
You don’t need to be super precise when slicing the carrots but the more even sized and thin the rounds are, the feaster and more evenly they will cook.
Sauté the leeks: In your dutch oven, heat the olive oil then add the leeks and let them sautee for about 5 minutes, then add carrots and season to taste
Simmer the Soup: Pour in the vegetable broth, then add the thyme and bay leaf. Bring the soup to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
Blend the Soup: Once the vegetables are soft, remove the bay leaf and blend the soup using an immersion blender until smooth.
Good to know: most hand held blenders have a guard at the bottom that keeps the blades away from the pot. If so, they are safe to use in a dutch oven. Make sure the metal of the blades does NOT touch the pot or it will ruin it (and make an awful noise in the process too!). If you are not sure, you can pour the soup into a large blender and blitz it there – In this case, you may use a ladle to avoid having to lift the heavy pot.
Serve: Ladle the soup into bowls, garnish and serve hot.
Some Curiosities and Nutrition Facts
I am no doctor but I like to read about what we eat and get a sense of whether a dish is good for us or a treat we should consume with caution.
This one seems to tick all the right boxes!
Carrots:
- Carrots are rich in beta-carotene, which the body converts into vitamin A. This vitamin is said to be is essential for eye health and immune function
- They also contain fiber, potassium, and antioxidants, all of which are said to contribute to heart health and overall well-being.
Leeks:
- Leeks are part of the allium family, along with garlic and onions, and share many of the health benefits usually associated with these foods. They contain compounds that are thought to have anti-inflammatory and antioxidant properties.
- High in fiber and low in calories, leeks are said to be great for digestive health and maintaining a healthy weight.
- Rich in vitamins A, C, and K, leeks also provide folate, which is said to be beneficial for proper cell funciton.
I hope you enjoy this recipe and becomes a family favorite! Happy cooking!
Leek and carrot soup: pin this!
