Leek Artichoke Carrot Soup is a delicious combination of both sweet and savory! Quick and easy to make, you'll find yourself going back to this healthy soup recipe time and time again!
The combination of flavors, accented with a hint of thyme, is full-bodied and warms the soul. The leeks offer a bit of a mild onion flavor, a bit of savory from the artichoke and a tad of sweetness from the carrots.
Why you'll love this recipe!
- Healthy - carrots, leeks and artichokes; all-natural, no preservatives
- Flavorful - the natural sweetness of the carrots pairs beautifully with the other savory elements
- Affordable - cost under $10 to make a big batch of this!
What are leeks?
Leeks are a cousin to onions, shallots, garlic and chives and offer a mild flavor that perfectly offsets the sweetness of the carrots in this recipe!
The tricky thing about leeks is that they must be thoroughly cleaned; the leek has layers of flesh that harbors debris--so before you get started, be sure to thoroughly clean the leeks before and after slicing.
How to clean leeks:
Here's what you'll need:
Leeks, carrots, artichoke (tops or bottoms), chicken or vegetable broth, cream, bay leaves, butter, thyme.
How to make it:
- In a dutch oven on medium heat, heat olive oil and butter; and add leeks and cook till tender
- Add broth, chopped carrots and bay leaves
- Lightly season with salt and pepper and allow to cook for 20-minutes on medium heat
- Add chopped artichoke hearts; allow to cook 15 more minutes
- Remove bay leaves
- Puree soup with immersion blender to desired consistency; add water/broth as needed
- Check seasonings; add 1 teaspoon of dried thyme; add cream (optional) if you prefer a cream-based version
- Allow to simmer at least 10 minutes prior to serving
Do I use fresh, frozen or canned artichokes?
Feel free to use canned, or jarred artichoke hearts for this delicious winter soup-- but not the marintated ones! You want to use plain artichokes with no oil or seasonings.
Artichokes, or Jerusalem artichokes are found fresh, frozen or in the canned vegetable section of your grocer. This recipe works best when you use artichoke bottoms, however, those are often hard to find.
Whether you use artichoke tops or bottoms, you'll want to chop them into very fine pieces. The hearts tend to be stringy, so you'll want to also use an immersion blender to puree the artichokes into a smooth consistency.
- Canned artichoke bottoms work best; if you can’t find bottoms, get artichoke hearts, but keep in mind that the leaves get stringy upon cooking, so you’ll definitely want to puree them
- This version is pureed; however, another option is to remove and coarse-grind artichokes and leeks once tender, puree the vegetables and add back to the broth.
- This recipe calls for carrots; however, they may be eliminated if you are choosing to make a more detoxifying leek soup
- Cream is optional, but it does contribute to the flavor and consistency
If you make this recipe, please leave a comment below! I love to hear from you! Thank you!
Leek, Artichoke Carrot Soup
- Immersion Blender
- 4 large leeks cleaned and chopped
- 3 medium carrots chopped
- 28 ounces artichoke bottoms or tops drained, finely chopped
- 32 ounces vegetable or chicken broth (add more if you prefer a thinner soup)
- 1 tablespoon olive oil
- 1 teaspoon butter
- 4 bay leaves
- ½ cup heavy cream (optional)
- fresh thyme garnish
- salt & pepper to taste
- In a dutch oven on medium heat, heat olive oil and butter; add leeks and cook until leeks are somewhat tender
- Add broth, carrots and bay leaves; lightly season with salt and pepper; cook 20-minutes on medium-high heat, or until carrots are tender
- Add drained and chopped artichoke hearts; cook for 5-8 minutes
- Remove bay leaves
- Using an immersion blender, blend soup ingredients until it reaches a smooth consistency
- Taste for seasonings; add salt & pepper if desired; add more broth if you want a thinner soup
- * Add cream now if desired
- Pour soup into bowls and garnish with fresh thyme