There’s something truly magical about roasting vegetables. It coaxes out their natural sweetness, transforming simple ingredients into something spectacular. This Roasted Carrot and Leek Soup is a perfect example. By roasting the carrots and leeks first, we build a deep, caramelized flavor base that you just can’t get from simmering alone. Paired with the warm, aromatic notes of toasted fennel, this soup is pure comfort in a bowl—creamy, satisfying, and surprisingly easy to make.
Ingredients
• 8 medium carrots, about 1.5 lbs / 680g, cut into 1-inch / 2.5 cm pieces
• 4 leeks, white and light green parts only, coarsely chopped
• 2 tablespoons / 30 ml olive oil
• 1/2 teaspoon / 1 g fennel seeds
• 3.5 cups / 800 ml vegetable broth
• 1/4 teaspoon / 1.5 g salt, or to taste
• 1/4 teaspoon / 0.5 g ground black pepper, or to taste
• 1 teaspoon / 5 ml fresh lemon juice
Instructions
1. Preheat your oven to 425°F / 220°C. On a large baking sheet, toss the carrots and leeks with olive oil until evenly coated. Roast for about 30 minutes, stirring once, until the vegetables are tender and lightly caramelized.
2. While the vegetables are roasting, place the fennel seeds in a small, dry skillet over medium heat. Toast for 1-2 minutes, shaking the pan, until fragrant. Let them cool slightly, then grind into a powder using a spice grinder or a mortar and pestle.
3. Transfer the roasted vegetables to a large saucepan or Dutch oven. Add the ground fennel, vegetable broth, salt, and pepper. Bring the mixture to a boil, then remove from the heat and allow it to cool slightly for safer blending.
4. Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully blend the soup in batches in a traditional blender. Return the soup to the pot, stir in the lemon juice, and gently reheat. Taste and adjust seasonings before serving.
Nutritional Information
• Per Serving: 180 calories, 7 g fat (1 g saturated fat), 27 g carbohydrates, 5 g fiber, 3 g protein, 1,136 mg sodium.
• Note: This is an estimate and may vary based on exact used.
Pro Tips
• For an extra creamy, dairy-free soup, add 1/2 cup of soaked raw cashews or a splash of full-fat coconut milk before blending.
• Leeks can hide a lot of grit. To clean them thoroughly, slice them first, then rinse well in a bowl of cold water, allowing the grit to sink to the bottom.
• Elevate your soup with a flavorful garnish. A swirl of vegan pesto, a sprinkle of fresh dill, or a handful of toasted pumpkin seeds add wonderful texture and taste.
• This soup freezes beautifully. Let it cool completely, then store it in freezer-safe containers for up to 3 months for a quick and easy meal.
FAQ
Q: How can I make this carrot and leek soup vegan and creamier
A: This soup is naturally vegetarian and easily made vegan. For a richer, creamier texture without dairy, blend in 1/2 cup of pre-soaked raw cashews or a splash of full-fat coconut milk as suggested in the pro-tips. This adds a wonderful creaminess while keeping the recipe entirely plant-based.
Q: Can I add more plant-based protein to this soup
A: Absolutely. To make this a more protein-rich vegetarian meal, you can blend in a cup of cooked white beans, like cannellini beans, along with the vegetables. They add protein and creaminess without significantly altering the flavor. Serving with a sprinkle of toasted pumpkin seeds also adds a protein boost.
Q: Is this roasted vegetable soup good for meal prep
A: Yes, this soup is perfect for vegetarian meal prep. It stores wonderfully in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Simply let it cool completely before transferring to freezer-safe containers for a quick and wholesome meatless meal later.
