Roasted Cream of Carrot and Leek Soup
I can’t say I’m the biggest fan of a creamy carrot soup but I grew a lot of carrots this year so I needed to come up with some interesting ways to eat them. I think one reason I don’t usually like carrot soup is because they usually contain curry or are just too sweet. I prefer my creamy soups to be quite savory so I thought the addition of leeks would bring that savory flavor while still letting the carrot shine. This particular soup would be amazing with a grilled cheese sandwich and is super easy to whip up. It will also keep well in your fridge for about a week if you want to make a batch for meal prep. You will need a blender for this recipe. This post contains an affiliate link.
Ingredients:
2 medium leeks sliced and washed
1.5 lbs carrots cut into 2 inch chunks
2 tbsp olive oil
1 tsp salt (or Herb Salt ) 1/2 tsp pepper
2 cups water
1 can of full fat coconut milk
1 tsp Better Than Bouillion paste
Juice from 1/2 lemon
2 tbsp maple syrup
Recipe:
Roast the carrots, leeks, salt and pepper and olive oil in a 375 F oven for 35 minutes until carrots are soft.
Transfer the leeks and carrots to a blender. Add the coconut milk, water, Better Than Bouillion, maple syrup and lemon juice and blend until very smooth.
Taste for salt. Add more lemon or maple syrup depending on the level of sweetness of your carrots.
Serve with a crispy grilled cheese or crusty bread and top with some fresh cracked black pepper. Enjoy:)
