Hot soup season is almost over and tomorrow will hopefully be the last snowing day here. Thankfully, I’ll have this Leek Potato Carrot Soup with Ginger and Turmeric to warm me up. I’m so ready for spring, hot weather and working from outside. For this recipe I used sheet pan roasted vegetables for easy clean-up and surprising spices that give both sweet and spicy flavours.
Ingredients used in Leek Potato Carrot Soup
You’ll need 6 basic ingredients and a bunch of spices to make this leek potato and carrot soup super delicious. I love how the spices meld together, making this soup both spicy and sweet, with a touch of unexpected.
- Potatoes: In terms of flavour, you won’t taste them as much as the other ingredients, but they’ll make your soup extra creamy and rich.
- Leeks: They are the more delicate counterparts of onions – that’s why I love them. They add an incredible sweet flavour.
- Carrots: Sweet, earthy and delicious.
- Garlic Cloves: Don’t get me started – roasted garlic is simply the best. It’s buttery, adds a sweet and caramelised note to this leek potato and carrot soup and it has that garlic flavour, but milder.
- Olive Oil: To help all these veggies to caramelise and develop amazing flavour.
- Ground Ginger: Carrot and ginger is such a classic combination, that I couldn’t resist adding it. Plus, a little spiciness is always welcomed.
- Turmeric: I made a slight obsession with turmeric. I love everything about it – the taste, the color and of course, the fact that it’s so healthy!
- Garlic and Onion Powder: To develop even more flavour.
- Smoked Paprika: This one adds an unexpected aftertaste.
- Chicken or Vegetable Stock: This helps transform the vegetables into a soup. You could also add water or a combination of both.
How to garnish your creamy Leek Potato Carrot Soup
I always add heavy cream to my soup, I think it takes it up to another level – it boosts the creaminess even more. Freshly ground black pepper on top is definitely a must! Fresh herbs are such a great idea – basil, parsley, rosemary or sage are amazing options. Also, a really nice piece of bread smeared with butter and sprinkled with flaky sea-salt is never a bad idea to add a little bit of crunch.
How to make creamy Leek Potato Carrot Soup
Soups are so great to prepare when you have little to no time – they will fuel you with healthy nutrients and will come together super quick. This one requires just 10 minutes of active time – you have to cut the veggies and blend them after they’re done roasting. Let the oven do the rest of the work.
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy clean-up. Cut the vegetables into pieces about the same size.
- Mix the spices together in a small bowl to help evenly distribute them over the vegetables.
- Cut the top of the garlic, drizzle with olive oil and wrap tightly in aluminum foil.
- Place the cut veggies on the baking sheet, drizzle with a good amount of olive oil, sprinkle with the spice mix and rub them in, to evenly coat them.
- Roast for 30-35 minutes or until golden-brown, fork tender and caramelised. Turn them 1-2 times to avoid burning.
- Let them cool a little bit, then transfer them to a blender or a large pot, if you’re using an immersion blender.
- Add 2 cups of stock and blend until smooth and creamy, then keep pouring ½ cup at a time until you reach your desired consistency. I added about 3 cups, but I like my soup to be a little bit thick.
- Taste for seasoning, warm it up and serve with heavy cream, fresh herbs and buttered bread.
Tips for a delicious soup
- Cut the vegetables as even as possible to help them cook at the same time.
- Taste for seasoning! Usually, when you don’t like a soup it’s because it’s under-seasoned. I almost always add more spices after blending – it’s easier to add them at the end than taking them out.
- Garnish this leek potato and carrot soup with heavy cream, your favorite fresh herbs and a crunchy, buttered piece of bread.
You could also give this Healthy Broccoli Asparagus Soup a try.
Leek Potato Carrot Soup with Ginger and Turmeric
- 1 lb potatoes peeled and diced
- 5 medium carrots peeled and diced
- 2 large leeks cut into rounds
- 6 garlic cloves whole
- 4 tbsp olive oil extra virgin
- 1 tbsp turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- black pepper freshly ground
- 3-4 cups chicken or vegetable stock
- heavy cream for serving
- fresh herbs – parsley, basil or sage for serving
- bread and butter for serving
- Preheat oven to 400°F. Peel and dice potatoes and carrots and cut leeks into rounds. Try to cut them roughly the same size so they can cook evenly.
- Place the vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil. Trim the top off the garlic cloves, drizzle with olive oil and wrap in aluminum foil.
- Mix the spices (turmeric, ginger, garlic powder, onion powder, smoked paprika, salt and freshly ground pepper) in a small bowl. Sprinkle over the vegetables and rub it all over them.
- Roast until golden-brown and the vegetables can be easily pierced with a fork, about 30-35 minutes. Stir them 1-2 times during roasting.
- Let the vegetables cool a little bit then transfer them in a large pot (if using an immersion blender) or in a normal blender. Squeeze garlic cloves out of their papers. Add 2 cups chicken or vegetable stock and blend until smooth and creamy.
- Then add ½ cup stock at a time to thin it to your desired consistency.
- Taste for seasoning, pour it in a large pot and warm it up. Serve with fresh herbs, heavy cream and buttered bread slices.