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    You are in: Home / Recipes / Leek and Carrot Soup Recipe
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    Leek and Carrot Soup

    Leek and Carrot Soup. Photo by Just_Ducky!!

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Pets'R'us's Note:

    The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)

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    Units: US | Metric

    • 14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
    • 12 ounces carrots, cleaned and cut op in slices
    • 1 liter vegetable stock or 1 liter chicken stock, cubes or home made
    • 1 bay leaf
    • salt & freshly ground black pepper
    • 1/2 cup of semi skim milk
    • single cream, to serve (optional)
    • chopped parsley, to serve (optional)


    1. 1
      Bring your stock to the boil, add the leeks, carrots and bay leaf.
    2. 2
      Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
    3. 3
      Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
    4. 4
      Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 29, 2012


      We had this for dinner tonight. It was ok, but seemed a little bland. If I were to make it again, I would probably saute the leeks and carrots prior to adding the broth to give it more depth. And would probably add some herbs for more flavor.

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    • on February 23, 2011


      I used homemade turkey stock for this soup that I already had, added chopped garlic because I add garlic to most dishes and some whey (from my yoghurt making) for protein. After the veggies were sufficiently soft I pureed using my hand blender. To get my boys to eat it they ended up adding lots of saltines and quite a bit of raita and homemade yoghurt, their vote was "meh" and don't really want me to make it again. Having said that I will likely make it, with alterations, for myself for lunches. Without the raita it was rather bland, so that will definitely be a must to add to the bowl before eating. I was probably more a 3 1/2 with the soup, but the the ingredient amounts were unclear, fluid ounces are not really appropriate for solid food and weight requires a scale, a kitchen gadget not everyone owns so I rounded down rather than up. Like kiwidutch says, personal preference is the key though, the ingredients appealed to me and I'm glad I tried it. With a few changes it'll be a keeper for me, if not my boys. My rating system (newly developed) is on my profile if that helps at all. Thanks for posting. Made for TOTM's Soup-Fest 2011 tag game. :-)

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    • on June 03, 2010


      I don't know if it's because Hubby used half homemade vegetable stock and half water (he didn't find the rest of the stock in the back of the freezer) or if this is just a soup that didn't suit our tastes so well. We didn't use milk, preferring au natural, but both and I found this one "just ok". Personal preference is everything though as attested to the other reviews. Please see my rating system, an edible soup but not one that suits our taste, that said I'm please to have tried it. Thanks Anneleis!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Leek and Carrot Soup

    Serving Size: 1 (143 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 72.0
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.4 mg
    Sodium 64.4 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 2.7 g
    Sugars 5.2 g
    Protein 2.3 g

    The following items or measurements are not included:

    vegetable stock

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