## Carrot Leek Soup: A Creamy and Comforting Delight
Indulge in the velvety embrace of carrot leek soup, a culinary symphony that harmonizes the sweetness of carrots with the delicate oniony flavor of leeks. This classic soup, elevated with a touch of creaminess and a hint of spices, is a soothing elixir for the soul, perfect for a cozy night in or an elegant dinner party. Our collection of carrot leek soup recipes offers a delightful variety, catering to diverse dietary preferences and culinary desires. Dive into the creamy delight of a classic carrot leek soup, enhanced with a touch of aromatic herbs. Experience the rich, smoky flavors of a roasted carrot leek soup, where caramelized vegetables add depth and complexity. For a vegan twist, savor the plant-based goodness of a creamy vegan carrot leek soup, where cashew cream lends a luscious texture. And for those with a penchant for spice, the spicy carrot leek soup, infused with a subtle heat, offers a tantalizing twist on this timeless dish. No matter your taste, our carrot leek soup recipes promise a culinary journey that will warm your heart and satisfy your taste buds.
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CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
INSTANT POT® POTATO, LEEK, AND CARROT SOUP
This lovely soup is simple, satisfying, and nutritious!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
- Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g
CARROT LEEK SOUP
The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
POTATO, LEEK, AND CARROT SOUP
I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.
Provided by papergoddess
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
- Add flour; stir until smooth.
- Add stock and potatoes. Simmer for 25 minutes.
- Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
- Add half-and-half.
Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9
CURRY CARROT-LEEK SOUP
"This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip," writes Valerie Engel of San Jose, California. "I like to serve the soup with French bread, followed by scones with lemon curd for dessert.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil., Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. , Process in batches in a food processor or blender until pureed. Return to the pan; heat through.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 579mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
LEEK AND CARROT SOUP
The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)
Provided by PetsRus
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring your stock to the boil, add the leeks, carrots and bay leaf.
- Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
- Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
- Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.
CREAMY POTATO CARROT LEEK SOUP RECIPE - (4.1/5)
Provided by GuidingVegan
Number Of Ingredients 13
Steps:
- Soup: In a large soup pot add potatoes, carrot rounds, leeks and garlic. Cover with water and bring to a bowl; cover and reduce to a simmer. Simmer 20 minutes, until veggies are soft. Add salt and thyme. Remove from heat and purée with an immersion blender, or working in batches, carefully transfer soup to a blender and purée, making sure you vent the blender cover for steam to escape; cover opening with a kitchen towel. Bread Crumb Topping: Heat a small sauté pan over medium high heat. Drizzle with olive oil and add thyme and garlic. Add bread crumbs and sauté until crumbs are golden brown. Ladle soup into bowls and top with bread crumb mixture. Enjoy!
CARROT LEEK SOUP
Steps:
- boil chicken add bullion cubes, debone chicken after cooking, reserve liquid. return chicken to liquid add cut up carrots. when carrots are almost tender add leeks cook additional 15 min or so until leeks are tender.
Tips:
- Choose the right carrots: Look for fresh, organic carrots that are brightly colored and firm. Avoid carrots that have blemishes or bruises.
- Wash and peel the carrots: Scrub the carrots thoroughly under running water to remove any dirt or debris. Then, use a vegetable peeler to remove the skin.
- Cut the carrots into even-sized pieces: This will help them cook evenly. You can cut the carrots into rounds, slices, or cubes, depending on your preference.
- Use a good quality leek: Look for leeks that are fresh, green, and have a tight bulb. Avoid leeks that are wilted or have yellow leaves.
- Clean the leek thoroughly: Cut off the root end and the dark green leaves. Then, slice the leek in half lengthwise and rinse it thoroughly under running water to remove any dirt or grit.
- Use a variety of herbs and spices: This will add flavor and depth to the soup. Some good options include thyme, rosemary, sage, garlic, and pepper.
- Don't overcook the soup: The carrots and leeks should be tender but still have a slight bite to them. Overcooked vegetables will become mushy and lose their flavor.
- Serve the soup hot: Carrot leek soup is best served hot, with a sprinkling of fresh herbs or a dollop of sour cream.
Conclusion:
Carrot leek soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover carrots and leeks. With its creamy texture and flavorful broth, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give carrot leek soup a try. You won't be disappointed!
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