Sweetie Pie and Cupcakes

Curry Leak and Carrot Soup

This curry leek and carrot soup is easy to make and works perfectly as a healthy dinner soup all by itself or it can be used as a base for a curry vegetable dish. It’s warm, rich and buttery flavor will have you licking the bowl! Learn to make this soup at www.SweetiePieAndCupcakes.com!

CourseDinner, Lunch, Main Dish, Side Dish
CuisineAmerican, Indian

Servings	Prep Time
8people	10minutes

Cook Time

40minutes

Servings	Prep Time
8people	10minutes

Cook Time

40minutes

Ingredients

3cups Sliced leeksAbout 3 leeks (white and light green part only)
5cups Sliced carrotsAbout 10 medium carrots
1/3cup Lentils
21 liter cartons Low sodium vegetable or chicken stock
2Tbsp ButterFor cooking vegetables down
1Tbsp olive oilFor cooking vegetables down
2Tbsp ButterTo flavor the soup
1Tbsp olive oilTo flavor the soup
1/2tsp Curry PowderTo flavor the soup
1/4tsp Chili Hot SauceTo flavor the soup
1/2 Lemon JuiceAbout 2 tsp to flavor the soup
1/2cup WaterTo add for desired thinness
Cilantro or ParsleyFor Garnish

Instructions

In a large pot, heat butter and a tablespoon of olive oil. Add the carrots and cook until tender, about 7-10 minutes. In the meantime, slice and clean the leeks. Add them in and allow to soften.
Add the lentils. with 1 1/2 cartons of stock and bring to a boil. Reduce to a simmer and allow to cook about 25-30 minutes. Make sure everything is tender.
When the soup is done, allow to cool for 5-10 minutes. Then puree in batches in a food processor or blender. If the soup is too thick, then add more vegetable or chicken stock.
Once the soup is completely pureed and combined, then separate this base soup into 3 cup portions and save in quart sized freezer bags. If you are making the final soup for dinner, then add in the remaining spices and ingredients. You may need to double or triple the spices if you are serving the entire pot. With just a 3 cup portion of the soup, add 1/2 tsp curry powder, 1/4 tsp chili hot sauce, 1 tbsp olive oil, 2 tbsp butter, 1/2 lemon squeezed, 1/2 cup water added to desired thickness/thinness. Garnish with cilantro or parsley. Add more flavor to taste. Enjoy!

Recipe Notes

Disclosure: This post may contain affiliate links which means that if you choose to make a purchase, I may earn a small commission at no extra cost to you. I greatly appreciate your support!

If you enjoyed this recipe and would like to receive more, join us at Facebook, Instagram or Pinterest. Or join our newsletter here. We’d love to hear how your Curry Leek and Carrot Soup turned out! Include ideas in the comments below or email them to mandy@sweetiepieandcupcakes.com and we’ll feature them here!