Carrot and Leek Soup (Easy & Budget Friendly)
A great soup for autumn that will tickle your taste buds and warm your soul! Our Carrot and Leek Soup recipe is a delightful blend of flavours, pairing the earthy sweetness of carrots with the mild, oniony goodness of leeks. With a touch of buttery indulgence and a sprinkle of aromatic thyme and ground cumin, this soup is a comforting hug in a bowl.
Equipment
- Stick Blender or Liquidiser
Ingredients
- 30 g butter unsalted
- 200 g leeks about 1 large leek, sliced
- 400 g carrots cleaned and chopped
- 2 sprigs of fresh thyme about 1.5 tbsp
- 1 teaspoon ground cumin
- 700 ml vegetable stock
Optional Toppings:
- double cream
- toasted pumpkin seeds
- toasted pinenuts
- nigella seeds
Instructions
- Melt the butter in a large pan. Add the carrots and leeks and cook on low heat for 5 minutes. Add the thyme and cumin and stir for another minute.
- Pour the hot stock over the vegetables, increase the heat to medium and cover with the lid. Cook for 15-20 minutes (or until your vegetables are very tender).
- Pour the soup into a liquidiser (or use a stick blender) and blitz it to a smooth puree. Taste and adjust the seasoning to your liking.
- Divide the soup between bowls and, if you wish, swirl some cream on top, scatter some pinenuts or pumpkin seeds and garnish with some fresh thyme. Serve with your favourite bread.
Nutrition
Calories: 272kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 1647mgPotassium: 841mgFiber: 8gSugar: 16gVitamin A: 36207IUVitamin C: 24mgCalcium: 138mgIron: 3mg
Tried this recipe?Let us know how it was!