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
- PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it 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. If the soup is too thick, you can add more broth to bring it to the desired consistency.
- 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