Recipe: Vegan Carrot Leek Soup
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!For the past couple months, we’ve been getting deliveries from Brewers Organics, an amazing local service in Milwaukee that delivers fresh organic produce and other goods to your door as frequently as once per week. I’ll probably write a whole post about them later, but for now, I wanted to talk about this week. We just came back from vacation and realized that we missed the cutoff for reviewing our delivery. Brewers Organics selects what comes in each box with unlimited substitutions, but we were no longer able to replace anything that would be delivered by Wednesday (aka today).
So, some leeks ended up on my doorstep and I was left wondering what to do, outside of the obvious potato leek soup. I found this recipe for Carrot Leek soup, veganized it, and made a few additions of my own (I love spice and sweetness in carrot soups) and the updated dairy-free recipe is below. Eat it on a cold day with a crusty roll on the side.
Ingredients
- 5 carrots – peeled and chopped into ½ inch pieces
- 2 leeks – chop the white part of the leek into small pieces and leave the rest out
- 3 cloves garlic – minced
- 1 tsp lemon zest
- 2 tbsp Earth Balance butter
- 4-5 cups vegetable broth
- ½ tsp dried thyme
- curry spices – I used “close to curry”
- cayenne pepper
- salt & pepper
- ¼ cup agave
- ¼ cup Tofutti vegan sour cream
Directions
First, take the carrots, leeks, garlic, lemon zest, and butter and simmer them in a large saucepan. Saute for 10 minutes and stir frequently.
Next, add the vegetable broth, thyme, curry spices (as much as you wish), a dash of cayenne pepper, and salt and pepper to the pot. Cover the pot and bring to a boil. Once the pot is boiling, remove the lid and stir, bringing the ingredients down to a simmer. Simmer for about 23 minutes.
Use a blender to get the soup nice and creamy. Use a ladle and blend in two batches. You can also blend the sour cream and agave into this mix at this time, or mix in when over the stove.
Return the blended soup mix to the stove and warm up. If you haven’t already added sour cream and agave, do so now. I like adding it at this step so I can adjust to taste.
Serve immediately and enjoy!
