Carrot and Leek Soup

During winter months when there is less local, seasonal produce available two vegetables you do tend to be able to find are carrots and leeks. Together they make a delicious soup. This is an ideal winter warmer!
Servings 4
Author Jenny Tschiesche


  • 4 large carrots peeled and sliced thickly
  • 4 leeks sliced in half lengthways then into half discs.
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 tsp vegetable bouillon mixed with 1 litre of water
  • 50 ml milk optional


  • Preheat the oven to 200ºC/Gas Mark 6/(180ºC fan-assisted).
  • Lay the carrot slices on a baking sheet. Drizzle over the olive oil. Roast the carrots for 30-35 minutes, until they are soft. Turn once while they are roasting.
  • Meanwhile sweat the leeks in 2 tbsp butter in a large lidded saucepan. Stir until they are soft and starting to caramelise slightly. This should take about 10 minutes.
  • Make up the bouillon in a measuring jug.
  • Once the carrots are roasted and the leeks softened put the bouillon and carrots into the pan with the leeks.
  • Simmer for 10-15 minutes then leave to cool before processing in a food processor.
  • You can add milk at this stage if you want a creamier soup.
  • Warm the soup through again and pour into pre-warmed flasks.

Many thanks to Jenny from Lunchbox Doctor for this Winter recipe.