Description
This Carrot Leek Soup is a comforting and creamy vegetable soup that is both vegan and gluten-free. Filled with the earthy sweetness of carrots and the mild onion flavor of leeks, this soup is perfect for a cozy meal any time of the year.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil or butter
- 2 large leeks (white and light green parts only, cleaned and sliced)
- 1 pound carrots (peeled and sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups vegetable or chicken broth
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk or heavy cream (optional, for creaminess)
Instructions
- Prepare the soup base: Heat the olive oil or butter in a large pot over medium heat. Add the sliced leeks and sauté until soft. Stir in garlic and thyme.
- Cook the soup: Add carrots, broth, salt, and pepper. Simmer until carrots are tender.
- Blend the soup: Remove from heat and blend until smooth. Stir in coconut milk or cream.
- Serve: Adjust seasoning and garnish before serving hot.
Notes
- For added depth, roast the carrots and leeks beforehand.
- This soup pairs well with crusty bread or a green salad.
- Leftovers store well in the fridge and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 430mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
