This carrot and leek soup is easy and healthy. It is delicious and takes less than 30 minutes to make – so why not try it for lunch or freeze it for later? Serve it with crispy bread croutons and tangy crème fraiche and enjoy it as a quick mid-week dinner.
Why To Try This Carrot and Leek Soup
You will enjoy making this recipe because it’s easy, healthy and fun! This tasty soup only contains basic ingredients and is ready in under half an hour.
To save time chopping, you can also cook with frozen carrots and leeks.
You will love the sweet taste of the vegetables combined with the tangy (almost sour) taste of the crème fraiche and crispy texture of the bread.
You don’t need any special equipment – a classic kitchen blender, stick blender, sieve, or potato masher will be enough to turn this soup into a creamy delight. If you prefer, you can also eat it chunky.
This carrot and leek soup is rich in vitamins, minerals, and fiber, and so contributes to a balanced diet. The soup is also naturally vegetarian and gluten-free.
This easy homemade leek and carrot soup consists of just 6 ingredients and some pantry staples. You will need:
- Carrots – fresh or frozen carrots provide this soup with their typical orange colour, and bring in nutrients like vitamin A and vitamin C, fiber, antioxidants, beta carotene, and potassium (amongst others). Don’t peel them to keep most of the valuable nutrients in the carrots.
- Leek has also many health benefits. Similarly to carrots, leeks also protect your heart’s health, support your immune system, improve your vision, and have anti-inflammatory properties to name some of them. Use fresh or frozen leeks in this recipe.
- Potatoes help to thicken this soup naturally, without the need to add flour.
- Chicken stock adds another dimension of flavor. Use freshly made chicken stock, stock cube, or stock pot.
- Onion makes the base of this and many other soup recipes. Peel it, cut off both ends and chop it roughly. Both brown and red onion (fresh, or frozen) can be used in this recipe.
- Garlic adds on taste and may give the soup antiviral and antibacterial properties. Add it towards the end of the cooking time to ensure most of the ‘good stuff’ goes into the soup.
- Seasonings like allspice and black pepper are added to help boost the flavors of this soup. Preferably use whole spices, but ground ones will work here too. If you like the soup spicier, simply double the amount.
This soup will taste even more delicious when combined with crème fraiche, crispy bread croutons or garlic bread, and freshly chopped parsley, however, all these ingredients are optional.
For exact quantities, please see the recipe card below this article.
Substitutes & Variations
Here are some suggestions on how to swap ingredients in this recipe if you are missing some of the items:
- Sweet potato replaces carrot. Peel it before using.
- Spring onion can be used instead of leek, the soup will have more of a tangy taste.
- Beef or vegetable stock are perfect swaps for chicken stock.
- Sour cream or natural Greek yogurt can be added instead of crème fraiche.
Recommended swap ratios are 1 for 1.
- Add jarred sundried tomatoes, or roasted peppers for extra deep flavor. Drain both before adding.
- Vegan carrot and leek soup – use plant-based cream and vegan-friendly stock and bread.
How to Make Carrot and Leek Soup
This easy leek soup with carrot is made in 5 simple steps:
- Prepare all vegetables but the potatoes and garlic.
- Fry onion in a little bit of oil, and once done, add diced carrots and leeks.
- Add chicken stock and seasonings and bring to boil. Cook for 10 minutes.
- Peel and dice the potatoes and add them to the soup. Cook for another 10 minutes. Add garlic and take the soup off the stove.
- Blend the soup and serve it with crème fraiche, parsley and bread croutons.
Detailed measurements and instructions can be found in the recipe card.
Here are some ideas on how to make this soup delicious each time:
- When using frozen vegetables for cooking, make sure to cover the pot with a lid to prevent any splashes and burns from the hot oil.
- The (chicken) stock can be used hot or cold – no problem if you made it in advance, or if you just made one from stock cubes!
- Don’t add any salt until you taste the soup. Stock cubes often contain plenty of sodium, so make sure you do test it before adding any more salt.
- When batch cooking and cooking ahead, do not add any dairy or cream into the soup – only add it before serving. This will help prevent the cream from splitting.
Storage & Reheating
This carrot and leek soup can be made in advance and is great for batch cooking. It will keep fresh in the fridge for up to 3 days. Do not add parsley or cream. Leave it to cool down completely and store it in an airtight container or in a pot with a lid.
This soup is also suitable for freezing. Do not add any garnishes to it before freezing. Let it cool down and transfer it to a freezer-safe food container. Seal with a lid and freeze for up to 3 months.
If you are planning to store this soup for later, it is important to reheat it thoroughly before serving. Here are tips on how to reheat this soup at home. Always add garnishes and toppings (crème fraiche, yogurt, herbs etc.) after you reheat the dish.
- On the hob – transfer the soup into a saucepan or a pot, and reheat it slowly on medium heat, stirring occasionally. Let it simmer for about 5 minutes, and serve with crème fraiche and parsley. This method is great for reheating multiple servings, and for reheating from frozen (no need to defrost the soup beforehand).
- In a microwave – place a portion of this soup into a microwavable bowl and reheat it for about 3-5 minutes (this will vary depending on the power of your microwave). Check the soup is piping hot before serving. If you wish to microwave frozen soup, leave it to thaw in the fridge for 8-12 hours before reheating in a microwave, or reheat it several times in 2-minute intervals until turns runny and hot. Stir it between each blast. Microwave method works well for reheating individual portions.
Why is my carrot soup bland?
Your carrot soup can taste bland if there is imbalance between the ingredients used. Perhaps you used too many sweet ingredients like carrot, leek and onion. To balance this out, add a bit of salt, and go heavier on the spices and herbs, or add infused olive oil. Adding an acidic topping like crème fraiche, sour cream or natural Greek yogurt will add a third dimension to the soup. Lemon juice or a splash of vinegar will work its magic too.
How do you cut leeks for soup?
When preparing leeks for soup, pie, or stir fry, cut off both ends of the leeks, keeping the white part and the light green parts only - these have the best flavor. Cut each clean leek (the middle part) in half on the long side, and wash the layers under running cold water. Then slice it 1-1,5cm thick.
Can I use the green part of leeks in soup?
The dark green leaves of leek are often firm and dirty. They taste bitter and sharp, and are not usually used for cooking. I sometimes use them for garnish - thinly sliced, like in this leek and potato soup recipe. Otherwise, the dark leaves can be discarded (in your compost).
More Recipes Like This
- Crockpot leek and potato soup
- Carrot and coriander soup
- Pumpkin and carrot soup
- Tomato soup in soup maker
- Broccoli and pea soup
- Homemade chicken ham and leek pie
📖 The Recipe
Carrot and Leek Soup
- 3 tablespoon rapeseed oil, or sunflower/vegetable oil
- 1 onion, peeled and roughly chopped
- 430 g carrot, diced
- 230 g leek, sliced
- 1,350 l chicken stock, or beef/vegetable stock
- 2 potatoes
- ½ teaspoon whole allspice
- ½ teaspoon whole black peppercorns
- 3 cloves garlic, peeled and chopped
For serving (optional):
- Crème fraiche, or natural Greek yogurt, sour cream
- Fresh parsley, or thyme, cilantro, sage
- Bread croutons, or garlic bread
- Wash and prepare all vegetables except potatoes and garlic.
- Add oil to a large stock pot and set it on medium heat. When hot, add chopped onion. Fry the onion for about 3-4 minutes or until it is soft and translucent. Add diced carrots and sliced leeks and fry for a couple of minutes.
- Add chicken stock, allspice and black peppercorns and set on high heat. Bring to boil and cook for 10 minutes, lowering the heat to medium-low.
- Meanwhile peel and dice the potatoes and add them to the soup. Cook on medium heat for another 10 minutes. Add chopped garlic and take off the heat.
- Blend the soup until smooth, and serve with crème fraiche, fresh parsley, and bread croutons.
- Sweet potato - peeled,
- Spring onion,
- Beef or vegetable stock,
- Sour cream or natural Greek yogurt.