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4.67 from 6 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: Carro Soup, Carrot and Leek Soup, Leek and Carrot Soup, Leek Soup, Vegetarian Soup
Servings: 6
Calories: 177kcal


  • Dutch Oven
  • Immersion Blender
  • spatula
  • measuring spoons
  • measuring cups
  • French knife
  • vegetable peeler


  • 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
  • Honey


  • 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