Leek & Carrot Soup

Carrot & Leek Soup

I don’t want to jinx it, but it might actually be Fall here. The entire weekend was below 70/21 degrees, it rained for approximately 7 minutes and, despite the fact that I got stuck out in the rain at Farmers’ Market, it was glorious. I have been waiting for this for at least the last 5 months. Since it is finally fall, I can finally enjoy seasonal meals. Soup is much more enjoyable when you can eat it on a cold, gray day.

I liked this soup because it was so simple to make. Once all the chopping was done, the soup basically made itself. If I was to make this soup again, I would definitely amp up the number of leeks. Two pounds of carrots is a lot and they almost completely overpowered the leeks. I used a lot more onion and garlic than the original recipe called for as well, which was a good call. If I hadn’t I think the soup would have been very bland.

Leek & Carrot Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

6 servings

Adapted from Fine Cooking


  • 3 Tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 large leeks (light-green and white parts only), sliced
  • 6 large cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 3 cups low-sodium vegetable broth
  • 2 pounds carrots, sliced 1/4 inch thick
  • 2 dried bay leaves
  • 4 sprigs fresh thyme
  • 1 cup plain greek yogurt


  1. In a 4- to 5-quart saucepan, melt 3 Tablespoons of the butter over medium heat. Add the onion, leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until softened and light golden-brown, about 10 minutes.
  2. Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
  3. When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper and serve.
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