5 Hearty Carrot Leek Soup Recipes

Let’s talk creamy, sunshine-bright comfort in a bowl: carrot leek soup. It’s simple, elegant, and wildly versatile. Whether you’re craving something velvety and classic or looking to flex with spices, textures, and toppings, these five recipes have your back.

1. Classic Velvet Carrot Leek Soup

This is the minimalist masterpiece—clean, sweet carrot flavor, gentle leek perfume, and a buttery finish. It’s perfect for chilly evenings, brunch starters, or when you want something fancy with zero fuss. Bonus: it freezes like a dream.

Ingredients:

• 2 tablespoons unsalted butter (or olive oil)
• 2 large leeks, white and light green parts only, sliced and rinsed
• 1 pound carrots, peeled and sliced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable stock (or chicken stock)
• 1 bay leaf
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup heavy cream (optional, for extra silkiness)
• 1 tablespoon lemon juice
• Chopped chives or parsley, for garnish

Instructions:

1. Warm the butter in a large pot over medium heat. Add leeks and a pinch of salt. Cook until soft and sweet, about 6–8 minutes. Don’t brown them—keep it gentle.
2. Stir in the carrots and garlic. Cook 2 minutes to wake up the flavors.
3. Pour in stock, add bay leaf, salt, and pepper. Bring to a simmer. Cover and cook until carrots are very tender, 18–22 minutes.
4. Remove bay leaf. Blend until ultra-smooth using an immersion blender or carefully in a blender. Return to pot.
5. Stir in cream (if using) and lemon juice. Taste and adjust salt and pepper.

Serve with a drizzle of olive oil and a scatter of chives. Add croutons for crunch, or swirl in crème fraîche. For dairy-free, skip the cream and finish with extra-virgin olive oil—it’s still luxurious, trust me.

2. Ginger-Turmeric Glow Carrot Leek Soup With Coconut

Think spa day for your taste buds. This soup is bright, lightly spicy, and deeply soothing, with coconut milk for body and turmeric for that golden glow. Great for cold season or any time you want a bowl of sunshine.

Ingredients:

• 1 tablespoon coconut oil (or olive oil)
• 2 leeks, white and light green parts, sliced and rinsed
• 1 1/4 pounds carrots, peeled and sliced
• 2 tablespoons fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric (or 2 teaspoons freshly grated)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional)
• 3 1/2 cups vegetable stock
• 1 (13.5-ounce) can full-fat coconut milk, divided
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon lime juice
• Fresh cilantro and toasted coconut flakes, for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Add leeks and a pinch of salt; cook until soft, 5–7 minutes.
2. Stir in carrots, ginger, garlic, turmeric, coriander, and red pepper flakes. Cook 1–2 minutes until fragrant.
3. Pour in stock and half the coconut milk. Simmer gently until carrots are very tender, 18–20 minutes.
4. Blend until smooth. Return to pot and stir in remaining coconut milk, salt, and lime juice.
5. Warm through and adjust seasoning—add more lime for brightness or salt to pop the flavors.

Top with cilantro, coconut flakes, and a sprinkle of chili oil if you like heat. Want protein? Add shredded rotisserie chicken or crispy tofu cubes. Swap lime for lemon if that’s what you’ve got—no stress.

3. Roasted Carrot Leek Soup With Smoky Paprika Crunch

Roasting is the flavor amplifier here—carrots caramelize, leeks sweeten, and smoked paprika adds campfire vibes without the campfire. This one feels gourmet with very little effort. Perfect for date night or when you want compliments.

Ingredients:

• 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
• 2 leeks, white and light green parts, halved lengthwise and sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika, plus extra for garnish
• 1/2 teaspoon ground cumin
• Kosher salt and black pepper
• 4 cups vegetable or chicken stock
• 1 tablespoon sherry vinegar (or red wine vinegar)
• 1/4 cup plain Greek yogurt (optional)
• Handful of roasted chickpeas or toasted pumpkin seeds, for crunch

Instructions:

1. Heat oven to 425°F (220°C). Toss carrots and leeks with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan.
2. Roast 25–30 minutes, tossing once, until carrots are tender and edges are caramelized.
3. Transfer roasted veggies to a pot. Add stock and bring to a simmer for 5 minutes to meld flavors.
4. Blend until silky. Stir in remaining 1 tablespoon olive oil and sherry vinegar. Taste and adjust salt, pepper, and vinegar.

Serve with a dollop of yogurt, a dusting of smoked paprika, and crunchy chickpeas or pumpkin seeds. For a heartier bowl, add cooked farro or a poached egg—seriously satisfying.

4. Herby Carrot Leek Soup With White Beans And Lemon Zest

Looking for something bright, herb-forward, and a little more filling? This one blends some beans for body, keeps some whole for texture, and finishes with a pop of lemon zest. It’s weeknight-friendly but tastes like spring in a bowl.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, white and light green parts, sliced and rinsed
• 1 pound carrots, peeled and sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups vegetable stock
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Zest of 1 lemon, plus 1 tablespoon juice
• 1/4 cup chopped fresh parsley and/or dill
• Parmesan, shaved (optional)

Instructions:

1. Warm olive oil in a pot over medium heat. Add leeks and a pinch of salt; cook until soft, 6–8 minutes.
2. Add carrots, garlic, thyme, and oregano. Cook 2 minutes.
3. Stir in stock, salt, pepper, and half the beans. Simmer until carrots are tender, 16–20 minutes.
4. Blend the soup until smooth. Return to pot and stir in remaining beans for texture.
5. Add lemon zest, lemon juice, and fresh herbs. Heat gently and adjust seasoning.

Serve with a flourish of herbs and shaved Parmesan. Swap cannellini for chickpeas, or add cooked barley for heft. If you want it dairy-free, skip the cheese and add a glug of good olive oil to finish—beautiful.

5. Spiced Carrot Leek Soup With Apple And Toasted Curry Oil

This is your sweet-savory stunner: mellow leeks, sweet apple, warm curry, and a drizzle of toasted curry oil that makes it restaurant-level. Great for dinner parties or holiday menus—people will ask for the recipe.

Ingredients:

• 2 tablespoons neutral oil (avocado or grapeseed), plus 1 tablespoon for curry oil
• 2 leeks, white and light green parts, sliced and rinsed
• 1 1/4 pounds carrots, peeled and sliced
• 1 large tart apple (Granny Smith), peeled, cored, diced
• 2 teaspoons mild curry powder, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable or chicken stock
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon apple cider vinegar
• 2 tablespoons plain yogurt or coconut yogurt (optional)
• Chopped scallions or cilantro, for garnish

Instructions:

1. In a pot, heat 2 tablespoons oil over medium heat. Add leeks and a pinch of salt; cook until soft, 6 minutes.
2. Add carrots, apple, 1 teaspoon curry powder, cumin, and cinnamon. Cook 2 minutes until fragrant.
3. Pour in stock and salt. Simmer until carrots are tender and apple is soft, 18–22 minutes.
4. Blend until smooth and return to pot. Stir in apple cider vinegar and adjust seasoning.
5. Make the curry oil: in a small skillet, warm 1 tablespoon oil with remaining 1 teaspoon curry powder over low heat for 60–90 seconds until fragrant (don’t burn). Drizzle over bowls.

Finish with a spoonful of yogurt and herbs. You can spice it up with a pinch of cayenne or sweeten slightly with a touch of maple if your apples are very tart. Serve with warm naan or crusty bread—unbelievably good.

Pro Tips For Leek And Carrot Greatness

• Clean leeks like a pro: split lengthwise and rinse between layers—grit hides there.
• Salt in layers: a tiny pinch with leeks, another after simmering, and a final adjust after blending keeps flavors bright.
• Blend hot soup safely: vent the lid and work in batches, or use an immersion blender for no-drama smoothness.
• Balance is everything: a splash of acid (lemon, lime, vinegar) at the end makes flavors pop.
• Texture play: top with seeds, croutons, crispy prosciutto, or a swirl of herb oil to keep spoonfuls exciting.

There you have it: five ways to turn humble veggies into bowls of pure comfort. Pick your typle-classic, zesty, roasted, herby, or spiced and get that pot simmering. Your next cozy night in is about to taste amazing.