Leek And Carrot Soup Recipes

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LEEK AND CARROT SOUP



Leek and Carrot Soup image

The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)

Provided by PetsRus

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
12 ounces carrots, cleaned and cut op in slices
1 liter vegetable stock or 1 liter chicken stock, cubes or home made
1 bay leaf
salt & freshly ground black pepper
1/2 cup of semi skim milk
single cream, to serve (optional)
chopped parsley, to serve (optional)

Steps:

  • Bring your stock to the boil, add the leeks, carrots and bay leaf.
  • Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
  • Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
  • Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

CURRY CARROT-LEEK SOUP



Curry Carrot-Leek Soup image

"This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip," writes Valerie Engel of San Jose, California. "I like to serve the soup with French bread, followed by scones with lemon curd for dessert.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 pound leeks (white portion only), thinly sliced
1 pound carrots, coarsely chopped
2 teaspoons butter
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil., Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. , Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 579mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CARROT LEEK SOUP



Carrot Leek Soup image

The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 7

1 medium leek, thinly sliced
4 teaspoons reduced-fat margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fat-free milk
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CREAMY POTATO, CARROT, AND LEEK SOUP



Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

LEEK, POTATO AND CARROT SOUP.



Leek, potato and carrot soup. image

This is a amazing soup that I have been doing for years now. It is a take on leek and potato but much better.

Provided by Bakersf

Time 50m

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.
  • Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.
  • Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.
  • Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.
  • From here you can either leave it chunky or you could blend it with a hand held blender till smooth.

POTATO, LEEK, AND CARROT SOUP



Potato, Leek, and Carrot Soup image

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

Provided by papergoddess

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

4 -5 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 tablespoons butter
1 large leek, white and half of the green, washed and diced
2 tablespoons flour
6 cups chicken stock
1 1/2 cups instant mashed potatoes
1 cup half-and-half
cheddar cheese or green onion, if desired

Steps:

  • Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
  • Add flour; stir until smooth.
  • Add stock and potatoes. Simmer for 25 minutes.
  • Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
  • Add half-and-half.

Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9

POTATO, LEEK, CARROT AND TURMERIC SOUP



Potato, Leek, Carrot and Turmeric Soup image

A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Provided by margieleow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 13

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
  • Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
  • Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
  • Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g

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