Roasted Carrot and Leek Soup

I’ve made this for easy lunches this week. I didn’t make the garnish as I tend to like to just put a triangle of Laughing Cow Cheese in my soup or just a dollop of cream. It smelt amazing having the vegetables roasting this morning. Perfect for the start of Autumn!


1 bunch Leeks, white part cut into small pieces
2 pounds (2 bags) Baby carrots
6 cups Vegetable Broth
Olive Oil
Garlic Salt
Black Pepper

Pre heat oven to 375 with the rack in the middle. Season leeks and baby carrots with garlic salt & pepper. Toss with a liberal amount of olive oil, lay out veggies in a single layer. Roast for 40-45 minutes tossing occasionally with tongs.

Add roasted leeks & carrots to a large saucepan with the broth. Bring to a boil. Cover the pot and simmer for about 15 minutes. Remove soup from the heat. Let cool a bit and carefully transfer 1/2 of the soup to a food processor or blender. Blend to a purée or a consistency you like.


One thought on “Roasted Carrot and Leek Soup”

  1. This sounds yummy….hope there ll be some left over for me over the weekend…..i can eat soup every day so nurishing and healthy……the only problem is that when u start making your own soup it s just impossible to buy ready made!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s