If you like tomato soup, you are gonna LOVE Roasted Carrot Leek Soup! This recipe has only six ingredients, and is super easy to make. If you’ve never met a leek, fear not! Today you’re going to learn how to cut and cook them. I’ll show you everything you need to know!
When I was growing up, my soup came out of a red and white can. Homemade soup was a mysterious process in which aproned grandmothers with big bosoms stirred strange ingredients in a simmering pot all day long. Ain’t nobody got time for that! I never thought I would one day “stir the pot” myself, let alone spout the benefits of homemade soup to other women. Funny how things work out.
And I’m glad they did, because here we are together!
Not only am I fairly new to the soup-scene, I also (embarrassingly) didn’t know what a leek was until a year ago when I received leeks in my Bountiful Baskets veggie basket. Up until then, whenever I heard the word “leeks,” I associated it with the word “leeches,” and that sounded like something I didn’t want to put near my mouth. It turns out leeks are in the same family as onions and garlic. They have a milder taste than onions, and are a great source of folates, antioxidants, and flavonoids, all of which protect blood vessels, cells, and blood vessel linings.
I learned how to clean and cut a leek by watching this video:
Now that I’ve shared my humbling Soup and Leek stories, it’s time to move onto this beautiful recipe! I found the recipe on Marla Meridith’s website, Family Fresh Cooking. She has an enviable Cowgirl Chic look about her (not at all aproned nor grandmotherly), and she knows her way around a kitchen, so I decided to give the recipe a try. Let me just say: amazing. Roasting the carrots and leeks brings out such rich flavors, your taste buds will shout “Autumn is here!”
This is what the carrots and leeks look like prior to roasting:
- 1 bunch leeks (2 or 3 come in a bunch), white part cut into small pieces
- 2 pounds carrots
- 6 cups vegetable broth
- Olive oil
- Garlic salt
- Black pepper
- Goat, feta, or mozzarella cheese
- Pre heat oven to 375 with the rack in the middle. Season leeks and carrots with garlic salt and pepper. Toss with a liberal amount of olive oil, lay out veggies in a single layer. Roast for 40-45 minutes. Move veggies around with tongs about 1/2 way through for even roasting.
- Add roasted leeks & carrots to a large saucepan with the broth. Bring to a boil. Cover the pot and simmer for about 15 minutes. Remove soup from the heat. Let cool a bit and carefully transfer 1/2 of the soup to a food processor or blender. Blend to a purée or a consistency you like. Be careful when blending hot liquids!
- Top with toppings and serve immediately.
Roasting the veggies takes about 40 minutes, and the entire recipe takes about an hour to cook. You can make this soup on the weekend and reheat it later in the week for a quick, delicious weekday meal.
Try pairing the soup with these Hummus Wraps for a filling, vegetarian dinner your family will ask for again!
So, will you try something new in the kitchen this week? If so, I hope you’ll share your stories with me!
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