Carrot & Leek Soup

Posted by Ross Dickerson

A different way of getting your vegetables or as a healthy snack:


  • 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
  • 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
  • 500-1L chicken or vegetable stock
  • 1 tbsp Olive Oil
  • Black Pepper
  • Fresh coriander (cilantro) chopped (optional)
  • Pinch of hot chili pepper to taste (optional)


  • Heat olive oil in large pan
  • When hot, add leeks and cook for a few minutes until soft
  • Add sliced carrots and chicken or vegetable stock to cover well
  • You can add more stock later to get preferred consistency
  • Add pepper/chilli pepper if desired
  • Cook over a low to medium heat until carrots are soft
  • Allow to cool and pour into liquidiser (in batches if needed)
  • Return to pan and add stock if too thick or cook to evaporate water if too thin.
  • Can be kept in fridge for a few days or frozen.
  • Serve with chopped fresh coriander if desired
  • Can easily be taken to work in Tupperware for your lunchtime veg