Go Back
–+ servings
Roasted Carrot and Leek Soup – vegetarian recipe
Stav Kogan

Roasted Carrot and Leek Soup

This Roasted Carrot and Leek Soup builds a deep, caramelized flavor base by roasting the vegetables first. Paired with the warm, aromatic notes of toasted fennel, this soup is pure comfort in a bowl—creamy, satisfying, and surprisingly easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 180 serving
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • 8 medium carrots, about 1.5 lbs / 680g (24 oz), cut into 1-inch / 2.5 cm pieces
  • 4 leeks, white and light green parts only, coarsely chopped
  • 2 tablespoons (30 ml) (1 fl oz) olive oil
  • 1/2 teaspoon (1 g) (0.04 oz) fennel seeds
  • 3.5 cups (800 ml) vegetable broth
  • 1/4 teaspoon (1.5 g) (0.05 oz) salt, or to taste
  • 1/4 teaspoon (0.5 g) (0.02 oz) ground black pepper, or to taste
  • 1 teaspoon (5 ml) (0.2 fl oz) fresh lemon juice
  • For an extra creamy, dairy-free soup, add 1/2 cup (480 ml) 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.

Method
 

  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.
  2. Roast for about 30 minutes, stirring once, until the vegetables are tender and lightly caramelized.
  3. 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.
  4. Let them cool slightly, then grind into a powder using a spice grinder or a mortar and pestle.
  5. Transfer the roasted vegetables to a large saucepan or Dutch oven.
  6. Add the ground fennel, vegetable broth, salt, and pepper.
  7. Bring the mixture to a boil, then remove from the heat and allow it to cool slightly for safer blending.
  8. 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.
  9. Taste and adjust seasonings before serving.

Nutrition

Calories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7g

Tried this recipe?

Let us know how it was!