Leek, Artichoke and Carrot Soup may seem like an odd combination, but the various flavors of this creamy winter soup work really well together, offering a heart-warming soup with a hint of both sweet and savory! Quick and easy to make, you’ll find yourself going back to this healthy soup recipe time and time agin!
Leek, Artichoke and Carrot Soup
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.
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 clean the leeks well.
Do I Use Fresh, Frozen or Canned Artichokes?
Artichokes, or Jerusalem artichokes are found fresh, frozen or in the canned vegetable section of your grocer. This healthy soup recipe works best when you use artichoke bottoms, however, those are often hard to find. Feel free to use canned, or jarred artichoke hearts- but not the marintated ones! You want to use plain artichokes with no oil or seasonings.
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.
How to Make Leek, Artichoke and Carrot Soup
- In a dutch oven on medium heat, heat olive oil and butter; and add leeks and cook till tender
- Add broth, carrots and bay leaves
- Lightly season with salt and pepper and allow to cook for 30 on medium heat
- Add 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
- This recipe calls for carrots; however, they may be eliminated if you are choosing to make a more detoxifying leek soup
- This version is pureed; however, another option is to remove and course grind artichokes and leeks once tender, puree the vegetables and add back to the broth. (I got one for Christmas a few years ago and I love it!) OXA Smart Powerful 2-in-1 Hand Blender with 6 Speed – Black. This will offer a clear broth soup.
- If you prefer a more cream-based soup, add cream at the end of cooking.
- 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
Leek, Artichoke Carrot Soup
- Immersion Blender
- 4 large leeks cleaned and chopped
- 3 medium carrots chopped
- 1 28 oz. can artichoke bottoms or tops finely chopped
- 32 oz. vegetable or chicken broth (add more if you prefer a thinner soup)
- 1 tablespoon olive oil
- 1 teaspoon butter
- 4 bay leaves
- 1/2 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 and allow to cook for 30 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