Carrot Leek Soup

Over the years, I’ve discovered a sneaky way to get all sorts of vegetables into my kids: a bowl of soup. What makes soup so universally appealing? Perhaps it’s the intoxicating aroma that permeates every corner of the house when a pot of soup simmers on the stove—or maybe it’s the buttery potato chunks that are often involved. I don’t ask questions, I just stir up enormous, steaming potfuls as often as possible. The leftovers keep well in the fridge and freezer for school lunches or an easy dinner when time’s in short supply.

Use the sweetest carrots for this soup—or add a tiny bit of honey to taste, if you like.

Before using carefully rinse the leeks to remove any dirt nestled between the layers. To clean, cut off the root end and dark green portion of the leek and discard. Slice the entire leek lengthwise and fan out the individual layers. You’ll likely find dirt bits tucked inside between the layers. Simply rinse off with cold, fresh water.

(Serves 10)

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 medium leeks, white and light green portion, cleaned and thinly sliced
  • 1 rib celery, chopped
  • 2-1/2 pounds sweet carrots (or parsnips), peeled and sliced (about 8 cups)
  • 2 quarts water or vegetable stock
  • 2 teaspoons salt (or to taste)
  • Freshly ground pepper
  • 1/2 teaspoon dried thyme or 4 fresh sprigs
  • 1/4 cup creme fraiche (or equivalent amount sour cream thinned with cream/milk) plus more for serving
  • Fresh chives or scallions, minced (for serving)

Method:

  1. Heat oil in a large soup pot or Dutch oven. Add onion and cook until soft. Add leek, garlic, celery and carrots. Cook until carrots have softened and onions are beginning to brown slightly (about 15 minutes).
  2. Add water or stock, salt, pepper and thyme. Bring to a boil, then reduce heat, cover and simmer until vegetables are very tender (about 25 minutes). Purée mixture with a handheld immersion blender in the soup pot, or in several batches in a food processor (taking care with the hot liquid). Adjust salt and pepper as necessary. Stir in creme fraiche. Serve with a drizzle of creme fraiche and chopped chives or scallions.
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