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Carrot & Leek Soup

Carrot & Leek Soup

Prep: 5 min
Cook: 30 min
Total: 45 min
Servings: 2

An easy-to-make, healthy, and light soup! A great choice for hot summer nights as a light meal. Also makes a great light lunch option, snack, or appetizer.

Author Yvonne Karnath
by Yvonne Karnath
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Carrot Leek Soup (2 Servings)
Needed Kitchenware: Cooking pot, hand-held immersion blender or blender
  • 250g white potatoes
  • 2 leeks
  • 1 small onion
  • 4 small carrots
  • ½ l vegetable broth or stock (~2¼ cups)
  • salt & pepper to taste
Recipe Directions


  • Prepare all your vegetables. Remove and discard the leek's green leaves at the top. Then slice the onion, leeks, and carrots into equal slices about ½ inch thick. Cut the potatoes into small chunks. You can peel the potatoes or leave the peel on. Set aside a couple of leek slices for a garnish later.
  • Pour the vegetable broth or stock into a large cooking pot over medium heat. Add all the vegtables into the pot. Once it begins to simmer, turn down to medium low and cook for 20-30 minutes until the potatoes are soft.
  • Turn the stove off and take the pot off the burner. If using a hand-held immersion blender, blend the mixture until smooth. If using a blender, carefully pour the contents from the pot into your blender and blend until smooth.
  • Serve in a bowl and garnish with salt, pepper, and your saved leek slices.
Recipe nutrition

Nutritional Information

Yield: Carrot Leek Soup
Servings: 2
Information per serving:
Energy: 185.1 kcal
Carbohydrate: 43 g
Protein: 4.4 g
Fiber: 7.5 g
Sugar: 10.8 g
Fat: 0.7 g
Monounsaturated Fat: 0 g
Polyunsatured Fat: 0.3 g
Omega-3: 0.1 g
Omega-6: 0 g
Saturated Fat: 0.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 28.7 mg 7% DV
Folate: 75.8 µg 19% DV
A: 17723.5 IU 760% DV
B1: 0.2 mg 18% DV
B2: 0.1 mg 12% DV
B3: 2.6 mg 19% DV
B5: 0.7 mg 15% DV
B6: 0.6 mg 44% DV
B12: 0 mg 0% DV
C: 24 mg 32% DV
D: 0 IU 0% DV
E: 1.5 mg 10% DV
K: 41.9 µg 47% DV
Calcium: 88.1 mg 9% DV
Copper: 0.3 mg 32% DV
Iron: 2.4 mg 13% DV
Magnesium: 58.9 mg 18% DV
Manganese: 0.7 mg 38% DV
Phosphorus: 144.1 mg 21% DV
Potassium: 986.4 mg 21% DV
Selenium: 1.3 µg 2% DV
Sodium: 264.8 mg 18% DV
Zinc: 0.7 mg 9% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Carrot and leek vegan vegetarian soup

Carrot and Leek Soup

Super healthy, nutritious and delicious soup! It can take as little as 30 minutes to make and only uses 1 pot, it couldn't be any easier to make.

This light soup is full of vitamins and minerals while being very light on calories. You'll be getting more than the daily recommended amount of vitamin A in one serving and nearly half the RDA recommendation of vitamins K and B6. Also, a third of the recommendation of vitamin C.

The taste of carrot and leeks combine to create a subtle sweet and savory dish that is warming yet light. A great choice for a summer soup or a light meal.

ingredients for the recipe

Carrots, potatoes, leeks, and one onion in this recipe.

showing how big the slices are for the recipe

These are how large the slices are that I made.

cooking the vegetables in the broth

Cooking the vegetables in my broth.

and showing how to use an immersion blender to blend the ingredients together

And this is an immersion blender, blending the ingredients directly in the cooking pot.

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