Leek Potato Carrot Soup with Ginger and Turmeric
This leek potato and carrot soup is packed with roasted vegetables, it's creamy, smooth and flavoured with ginger and turmeric.
Ingredients
- 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
- salt
- 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
Instructions
- 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.