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!
How to clean leeks:
The tricky thing about leeks is that they must be thoroughly cleaned; the leek has layers of flesh that harbor debris--so before you get started, be sure to thoroughly clean the leeks before and after slicing.
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; 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
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
Storage and reheating:
Store this soup in an airtight container for up to 3 days in the refrigerator. Freeze for up to 3 months.
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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; NOT MARINATED
- 32 ounces vegetable or chicken broth , low-sodium; (add more if you prefer a thinner soup)
- 1 tablespoon olive oil
- 1 teaspoon butter , unsalted
- 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 tender1 tablespoon olive oil, 1 teaspoon butter, 4 large leeks
- Add broth, carrots and bay leaves; lightly season with salt and pepper; cook 20-minutes on medium-high heat, or until carrots are tender3 medium carrots, 32 ounces vegetable or chicken broth, 4 bay leaves
- Add drained and chopped artichoke hearts; cook for 5-8 minutes28 ounces artichoke bottoms or tops
- 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 soupsalt & pepper to taste
- * Add cream now if desired½ cup heavy cream
- Pour soup into bowls and garnish with fresh thymefresh thyme