Carrot and Leek soup is a great winter soup sure to warm up the heart and soul of your guests! It may be prepared as a cream- or broth-style soup but of course here at LeGymOnline we always recommend going with the lighter option, broth or water base!
1 tbsp coconut oil (or oil of choice)
1 small onion, chopped
5 cloves garlic, chopped
500 g carrots, peeled and chopped
2 leeks, trimmed and sliced
1 liter low sodium vegetable stock or water
1/2 teaspoon salt
ground pepper to taste
Optional: lemon juice, ginger, cumin, or paprika if you want some added kick or smokiness! We added a touch of cumin to ours and loved the flavor.
Heat oil in a large pot over medium heat until the oil melts. Add onion and cook until translucent, then add garlic for a minute. Add in carrots, salt, pepper and cook for 5 minutes, stirring occasionally. Add in broth/water and boil for 5 minutes before adding in the leeks. Reduce the heat to keep the soup at a simmer and cook for about 30 minutes. Add in any additional seasonings you would like at this time. Puree the soup in batches in a blender until smooth. Garnish with some sliced leeks if you have any left over, a few slivers of grated carrot, or crushed nuts. Enjoy!