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Roasted Carrot Leek Soup


  • 1 bunch leeks, white part cut into small pieces

  • 2 pounds baby carrot

  • 6 cups low sodium vegetable broth

  • Olive oil

  • Garlic salt

  • Black pepper

  • Perfectly baked bacon

  • Goat/feta cheese

  • Fresh Herbs


  1. Preheat oven 190degC with the rack in the middle.

  2. 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.

  3. Add roasted leeks & carrots to a large saucepan with the broth. Bring to a boil. Cover the pot and simmer for about 15 minutes.

  4. 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.

  5. Top with bacon and cheese, serve immediately.'

Adapted from Family Fresh Cooking

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