Traditional recipes

Curried leek and carrot soup recipe

Curried leek and carrot soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Carrot soup

This is a slightly updated version of a recipe from an old cookbook I picked up near York. If you use vegetable stock, this becomes a hearty vegan meal.

Devon, England, UK

131 people made this

IngredientsServes: 6

  • 500g leeks, thinly sliced
  • 500g carrots, chopped
  • 1/2 tablespoon olive oil
  • 1 medium potato, peeled and diced
  • 1/2 teaspoon curry powder
  • 1L chicken or vegetable stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a large saucepan, saute leeks and carrots in olive oil until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes.
  2. Pour in stock, salt and pepper, and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender.
  3. Using a hand-held immersion blender, blend the soup in the saucepan until smooth. Alternatively, blend only part way so that some vegetable pieces remain. Alternatively, blend in batches using a blender. Return to the pan until heated through.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (17)

Used different ingredients.added a spoon of greek yogurt to my bowl-08 Mar 2009

hav just made this for my tea as my husband wanted spag bol, being the chief taster, he tasted the soup and had it instead, it is sooooo easy to make and is sooo moorish, defo makin some for the freezer at the weekend as the pan i hav made wont last that long!-11 Jan 2011

I love this soup, it's perfect everytime and I can never get enough of it - thankfully I have lots of veg in my garden so I can easily make another batch! The curry powder gives it a little kick and works great with the leeks and carrots-11 Jan 2012

Pressure Cooker Curried Carrot Soup

Curried carrot soup, made in an electric pressure cooker, is smooth, creamy, and packed with curry flavor. This easy Instant Pot soup recipe is perfect to serve with cheese quesadillas or a cheese sandwich.

The minute you taste this vibrant pressure cooker curried carrot soup, you&rsquoll agree that sweet carrots with colorful curry is a marriage made in heaven. With an Instapot, you can enjoy a hot spoonful in no time at all.

Hi there. I&rsquom Letty from Letty&rsquos Kitchen. I develop seasonal vegetarian recipes along with desserts with a healthier twist. I make soup, all styles and flavors, in the pressure cooker&ndash pressure cooker soup is just too darn easy! I&rsquom delighted to share this recipe with you&mdashit&rsquos one of my favorites.

Curried Carrot and Leek Soup

Bone broth is one of the best dietary sources of collagen. Collagen is found in our skin and helps to keep its elasticity and maintain a plump, soft appearance. This curried carrot and leek soup is a great way to incorporate bone broth into your diet, for healthier skin!


2 tablespoons unsalted butter, ghee, or coconut oil

1 large leek, white and tender green parts, thinly sliced

1 tablespoon curry powder

8 medium carrots, thinly sliced

5 cups chicken or turkey bone broth

Salt and freshly ground pepper

Recipe Credit

This recipe was adapted from the Curried Carrot and Leek Soup recipe at

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth


  1. In a soup pot, melt the fat over medium heat.
  2. Add the leeks and cook, stirring occasionally, until beginning to brown, about 4 minutes.
  3. Add the curry powder and stir until fragrant, about 45 seconds.
  4. Add the carrots and cook until just tender, about 7 minutes.
  5. Add the bone broth and bring to a boil, then simmer over low heat for 4 minutes. Season with salt and pepper.
  6. Working in batches, puree the soup in a blender or food processor until smooth.
  7. Return the soup to the saucepan, if a thinner consistency is wanted, use more bone broth to thin it out.

Recipe Credit

This recipe was adapted from the Curried Carrot and Leek Soup recipe at

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth

First of all prepare the vegetables.

The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped and washed in plenty of cold water. Then scoop them into a colander to drain. Next peel the carrots and cut them into smallish pieces – and the same goes for the onion. Now take a large saucepan, heat the dripping and add all the prepared vegetables along with the crushed garlic. Stir them around a bit, then cover and ‘sweat’ them for 10 minutes over a low heat, shaking the pan from time to time.

Next pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender. Now either sieve or liquidise the soup, then return it to the pan. Taste to check the seasoning, add a few drops of Worcestershire sauce and reheat gently. If you happen to have some Parmesan cheese handy, a little would be very nice sprinkled on each serving.

Vegetable soup recipes

Wonderfully fragrant and filling, serve it with crushed almonds sprinkled on top for extra crunch.

A classic combination, together potato and leek makes a tasty, creamy soup that's perfect for lunch on a crisp, cold day. Serve with croûtons and fresh herbs.

French for "rust", bright-orange-coloured rouille is a thickened capsicum and chilli-flavoured mayonnaise-like sauce often used stirred into, or as a garnish for, Provençal soups and stews.

Serve with hot rosemary bread for winning winter combo.

For those cooler nights where you're wanting a bit of a spicy kick.

A smooth and creamy soup packed full of zest and spice, served with a dollop of cinnamon cream.

Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.

This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.

Heat the oil in a large deep frying pan. Add the onion and fry for 5 mins, then stir in the carrots, cover and cook for a further 5 mins.

Stir in the leeks and stock and bring to the boil. Reduce the heat and simmer for 30 mins until the vegetables are tender.

Allow to cool slightly, then purée the soup in batches in a food processor or blender.

Return the soup to the pan and heat through gently. Season to taste with salt and freshly ground black pepper. Serve garnished with fried chopped leeks, if liked, and freshly ground black pepper.

Curried Leek Vegetable Soup

(5 votes, average: 5.00 out of 5)


This plant-based Curried Leek Vegetable Soup is easy, light, and health—making it a great accompaniment for any meal year round.


  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 garlic clove, minced
  • 1 cup tomato sauce
  • 1 medium, leek, chopped (green and white parts)
  • 1 medium carrot, sliced
  • 2 stalks celery, sliced
  • 2 medium zucchinis, sliced
  • 2 teaspoons curry powder
  • ¼ teaspoon red chili pepper flakes
  • 2 tablespoons fresh cilantro, chopped ( 1 teaspoon dried)
  • Optional: Pinch kosher salt


  1. Place all ingredients together into a large pot. Stir well, cover, and bring to a simmer. Cook for about 40 minutes, until vegetables are tender. May replace water lost in evaporation.


InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Soup” setting. Cook according to manufacturer’s directions. Serve immediately.

Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.

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I also like this recipe, following some reviewers' suggestions I added leeks, instead of onions, and roasted the pumpkin in advance.

I followed this recipe with the slight changes that a few other reviewers mentioned as well as some of my own tinkerings. 1) I roasted both the pumpkin and butternut squash ahead of time with olive oil, salt and freshly ground pepper. 2) I used half-and-half instead of cream. 3) I couldn't find whole allspice berries, so I made the sachet with a cinnamon stick and several cloves and then just added extra cinnamon straight into the soup. 4) I didn't pass the the pureed soup through a sieve, because I prefer soups like this to have some texture. 5) I'm not a huge fan of curry, so even though it's in the title of recipe, I left it out -) 6) Instead of water, I used chicken stock as well as some liquid that I had reserved from draining off a batch of pumpkin puree. My final version is DELICIOUS and makes me feel like it's fall, even in a place where there's so little change between seasons!

I loved this recipe, but I did change it up. As per a previous reviewer, I roasted the squash first and scooped it out and since it's past season for fresh pumpkin, I used a can of puree. I used chicken broth and white wine instead of water. (Water? I don't think so!) I also didn't have any whole cloves or whole allspice berries, so I just added cinnamon and a pinch of ground cloves as well as kosher salt and lots of ground pepper right to the soup while it was simmering. We like things spicy, so I used hot curry powder and when that was too mild, I put in a dollop of hot curry paste and that did the trick! I never use heavy cream unless I have to whip it (WAY too many calories!) so I subbed in Fat Free Half and Half (fabulous stuff and great for anything that calls for cream) mixed with reduced fat buttermilk because I happened to already have some. The soup was rich, thick, spicy and yummy.

This was pretty amazing. I skipped the butternut squash and instead roasted a little pumpkin with olive oil, salt and pepper. I was using other half of the pumpkin for a pie, so I after I pureed the pie half, I drained it and used that liquid as stock. I also threw in some cumin and turmeric. Served with crusty bread with melted brie. Voila!

Due to the "bland" comments, I used canned chicken broth in place of water. I also substituted lowfat buttermilk in place of the heavy cream. This soup turned out delicious! I will add this to my very favorite recipes!

Wonderful. I roasted the butternut squash with olive oil salt and pepper, halved, on parchment paper in the oven until very soft. (skin side up)This may have spiced it up a bit, as others thought the recipe was bland. I served it with a few drops of creme in the center.

I was looking for a soup to serve with Christmas Dinner and found this to be quite bland. If you are looking for a good squash/pumpkin soup try the Winter Squash Soup with Gruyere Croutons on this website.

Too bland for me. I really wanted this to work. I must have done something wrong as it sounds so wonderful and seems it should be.

Canned pumpkin will work in a pinch--I substituted a cup of egg nog for the cream. Try adding fresh cracked white pepper with the chives--oh, and it needs salt.

Carrot-Leek Soup with Thyme

1. Make the stock and keep it warm over low heat.

2. Heat 1T of the olive oil and butter in a soup pot add the carrots, 1/2 tsp.

3. salt and a pinch of pepper. Saute over medium heat until the carrots begin to glisten and release their juices, about 10 minutes.

4. A 1 c. stock, stirring and scraping the bottom of the pot to loosen the sugars.

5. A 3 more cups of the stock and the potatoes bring the soup to a gentle boil, reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender.

6. Add 2 more cups of stock and puree in a blender or food processor until smooth.

7. Return to the pot and cook over low heat. While the soup is cooking, cut leek in half lengthwise, wash and thinly slice.

8. Heat 1T olive oil in a saute pan and add the leeks, garlic, 1/2 tsp.

9. salt, dried thyme and a pinch of pepper. Cover and cook over medium heat until the leeks are tender, 5 to 7 minutes.

10. (The water on the washed leeks will help to wilt them).

11. Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes.

12. Add cream if you're using it and season with salt and a few pinches of pepper to taste.

13. Garnish each serving with Gruyere cheese and sprinkle with fresh thyme.