This creamy, nourishing, leek and roasted carrot soup is sure to brighten up even the coldest days! It’s super flavorful thanks to the Moroccan-inspired spices used to season the carrots before roasting — as well as a big swirl of tahini that’s added before serving. Plus, it’s easy to make. And it’s naturally vegan and gluten-free.

Carrot Soup with Leeks

This leek and roasted carrot soup might be healthy. But it isn’t boring! It’s bursting with flavor and super comforting. It’s one of my favorites, and I think you’re going to love it too! Here’s why:

TONS OF FLAVOR: This soup is made by tossing carrots in a warm Moroccan-inspired spice blend that includes ground coriander, turmeric powder, and black pepper before roasting. The roasted carrots are then simmered in vegetable broth with sautéed leeks, garlic, and fresh herbs and then blended into a thick and creamy soup. The last step is to add a big swirl of tahini (a paste made from sesame seeds). The result is a bright and hearty soup that’s so yummy!

EASY TO MAKE: This soup comes together in about 30 minutes with just a few simple ingredients, making it a great recipe for busy nights.

STORES & FREEZES WELL: Plus, this soup will last several days in the fridge and it also freezes beautifully.

CARROT AND LEEK SOUP INGREDIENTS

This soup comes together quickly with just a few ingredients. Here’s what you’ll need.

  • CARROTS: Pick fresh and firm carrots that are free of any cracks.
  • OLIVE OIL
  • GROUND CORIANDER
  • TUMERIC POWDER
  • KOSHER SALT
  • FRESH GROUND PEPPER
  • LEEKS: You can also use yellow onions or shallots.
  • GARLIC
  • VEGETABLE BROTH
  • FRESH THYME
  • TAHINI: Tahini is a paste that’s made with sesame seeds. It has a similar texture to peanut butter and is used in hummus. It gives the soup a slight nutty flavor.
  • FRESH LEMON JUICE
  • GARNISH IDEAS: Chopped carrot tops, lemon zest, a drizzle of tahini, hemp hearts, Greek yogurt (omit if you want to keep this vegan).

STEP-BY-STEP RECIPE INSTRUCTIONS

This soup is simple enough to make on a busy weeknight. Here’s what to do.

  • PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • ROAST CARROTS: Peel the carrots and slice them into 2-inch chunks. Next, place onto the prepared sheet pan and then toss in the olive oil, coriander, turmeric, salt, and pepper. Roast until the carrots are tender and starting to brown, about 20 minutes.
  • SAUTÉE THE ONIONS & GARLIC: Add the remaining olive oil to a large pot or Dutch oven over medium heat. Then add the leeks and sautée until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute (don’t burn the garlic).
  • ADD THE BROTH & THYME: Add the broth and the fresh thyme sprigs and bring to a simmer.
  • MIX IN THE ROASTED CARROTS: Then add the roasted carrots and simmer the mixture until the carrots are soft, about 10 minutes.
  • REMOVE THE THYME AND STIR IN TAHINI: Remove the thyme sprigs and stir in the tahini.
  • BLEND: Next, puree the mixture until smooth using a blender or an immersion blender.
  • ADJUST SEASONING: Add the soup mixture back to the pan and warm to the desired temperature. Adjust the seasonings if needed. Mix in some fresh lemon juice if desired.
  • SERVE: Ladle the leek and roasted carrot soup into individual bowls and garnish as desired. Serve immediately.

SHOP THE POST:

RECIPE TIPS:

Here are a few more helpful tips on making this leek and carrot soup.

  • USE CAUTION WHEN BLENDING SOUP: If you are using a blender to puree the soup, I recommend letting the soup cool to room temperature first. And make sure to hold down the blender top. The hot mixture can blow the top off your blender. And nobody likes to have to clean up soup off the ceiling!
  • STORAGE: Store this soup in an air-tight container in the fridge for 3-4 days. You can also freeze it for up to 3 months.

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The Tastiest Leek and Roasted Carrot Soup

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Description

This creamy, nourishing leek and roasted carrot soup is bursting with flavor! And it’s easy to make, and naturally vegan, and gluten-free.

Ingredients

Units Scale
  • 2 pounds (1 bag) fresh carrots, peeled and cut into 2-inch chunks
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric powder
  • Kosher salt and fresh ground pepper to taste
  • 2 cups cleaned and thinly sliced leeks (white part only), about 2
  • 4–6 garlic cloves, minced
  • 6–8 cups vegetable broth
  • 2–3 sprigs of fresh thyme
  • 1/4 cup tahini
  • Fresh squeezed lemon juice, to taste (optional)
  • Garnish ideas: chopped carrot tops, lemon zest, a drizzle of tahini, hemp hearts, Greek yogurt (omit if you want to keep this vegan).

Instructions

  1. PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
  2. ROAST CARROTS: Peel the carrots and slice them into 2-inch chunks. Next, place onto the prepared sheet pan and then toss in the olive oil, coriander, turmeric, salt, and pepper. Roast until the carrots are tender and starting to brown, about 20 minutes.
  3. SAUTÉE THE ONIONS & GARLIC: Add the remaining olive oil to a large pot or Dutch oven over medium heat. Then add the leeks and sautée until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute (don’t burn the garlic).
  4. ADD THE BROTH & THYME: Add the broth and the fresh thyme sprigs and bring to a simmer.
  5. MIX IN THE ROASTED CARROTS: Then add the roasted carrots and simmer the mixture until the carrots are soft, about 10 minutes.
  6. REMOVE THE THYME AND STIR IN TAHINI: Remove the thyme sprigs and stir in the tahini.
  7. BLEND: Next, puree the mixture until smooth using a blender or an immersion blender.
  8. ADJUST SEASONING: Add the soup mixture back to the pan and warm to the desired temperature. Adjust the seasonings if needed. Mix in some fresh lemon juice if desired. If the soup is too thick, you can add more broth to bring it to the desired consistency. 
  9. SERVE: Ladle the leek and roasted carrot soup into individual bowls and garnish as desired. Serve immediately. 

Notes

USE CAUTION WHEN BLENDING SOUP: If you are using a blender to puree the soup, I recommend letting the soup cool to room temperature first. And make sure to hold down the blender top. The hot mixture can blow the top off your blender. And nobody likes to have to clean up soup off the ceiling! 

STORAGE: Store this soup in an air-tight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. 

RECIPE INSPIRATION: This recipe is an adaptation of one by Melissa Clark. I’ve changed the carrot preparation, as well as some of the ingredients and/or their measurements. 

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetable

Nutrition

  • Serving Size: 1 bowl
  • Calories: 231
  • Sugar: 9.7 g
  • Sodium: 868.4 mg
  • Fat: 15.1 g
  • Carbohydrates: 23.7 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

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