Homemade Carrot and Leek Soup
Learn how to make the best Carrot and Leek Soup! Our healthy leek and carrot soup recipe features saffron, turmeric, garlic, honey, and thyme.
- 2 Leeks white part only
- 5 Garlic cloves minced
- 3 tbsp Butter
- 1 pinch Saffron
- 1/8 tsp Ground turmeric
- 5 cups Chicken broth
- 1 Apple peeled and chopped
- 3 cups Carrots peeled and chopped
- 2 cups Potatoes peeled and chopped
- 1/4 cup Whipping cream
- Salt & Pepper to taste
- Fresh thyme
In a dutch oven, soften the leeks and garlic in butter with the saffron and turmeric over medium heat.
Add the chicken broth, carrots, potatoes and chopped apple and bring to a rolling boil.
Cover and simmer for 20 minutes or until the vegetables are tender.
Using an immersion blender, purée the soup until smooth and velvety. Add the cream. Season with salt and pepper. Serve drizzled with honey, whisper of cream and fresh thyme.
Calories: 177kcal | Carbohydrates: 19.3g | Protein: 6.1g | Fat: 8.6g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 726mg | Potassium: 623mg | Fiber: 3.1g | Sugar: 5.1g | Calcium: 58mg | Iron: 2mg