Roasted Carrot and Leek Soup

Ever have any neglected and sorry looking vegetables left on your veg rack ? Feel you don’t want to waste veg which is past its best ? It happens to all of us at some time or other and it sneaked up on me whilst I was ill with a throat virus. I wasn’t feeling up to cooking (I must have been poorly as OH didn’t even crack a joke about the loss of my voice) but I still didn’t want to waste the vegetables. I knew I had an ideal solution with roasted vegetable soup.

A soup so easy to make where the taste is all in the veg, slow roasted with garlic to deepen the flavours. It really is a case of roast and blend to end up with a lovely bowl of smoky sweetness !

There was a drop of soup left over after our meal so I warmed it up the following lunchtime. To make the leftover soup go further, I added milk – it was delicious so I’ve added milk to the ingredients as an optional extra.

Roasted Carrot and Leek Soup

Makes:

About 2 litres

Ingredients

  • 6 medium carrots cut into 2 inch (5cm) chunks
  • 1 medium potato cut into 2 inch (5cm) chunks
  • 4 large leeks washed and sliced into 2 inch (5cm) pieces
  • 2 cloves garlic unpeeled
  • A sprig of thyme
  • 4 tablespoons rapeseed oil
  • A splash of balsamic vinegar
  • Salt and plenty of pepper
  • 1.5 litres vegetable stock
  • 1 tablespoon freshly chopped parsley
  • Optional: 200 ml milk for a creamy version
Preheat oven:

200°C / Gas Mark 6

  • Place your vegetables, garlic and the sprig of thyme on a large roasting tray and add the oil.
  • Using your hands, turn the veg so it becomes coated with oil.
  • Sprinkle with a little balsamic vinegar.
  • Roast in the oven for 30 to 40 minutes until nice and brown, turning the vegetables over after 20 minutes.
  • Remove from the oven and place in a large saucepan.
  • Pick out the garlic and squeeze onto the top of your vegetables.
  • Add the vegetable stock and bring to the boil.
  • Simmer gently for 10 minutes.
  • Leave to cool for 10 minutes before blending.
  • Add the chopped parsley and stir.
  • Check for seasoning and add if necessary.
  • At this point if you want a creamy version, add the milk and warm through.
  • Serve with plenty of home made bread. Why not try my Home Made Multigrain Bread or soft and fluffy Ted’s Rolls?


I’m entering Roasted Carrot and Leek Soup into a few challenges this month:


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15 thoughts on “Roasted Carrot and Leek Soup

  1. Pingback: Mexican Potato Medley - Foodie Friday - Casa Costello

  2. Hi Sarah, I love homemade soups, they are full of goodness and like you pointed out an excellent way of using veg when it’s looking a little sorry for itself!

    I love the taste and texture of leeks in soup (and stews), and leek and potato soup is one of my favs…I would never have thought to use carrot and leek (especially as there is no tomato in the recipe).

    Pinning for future reference.

    #MMWBH

    • Thanks Debbie, I love leek & potato soup too. Roasting the leeks with the carrots added a whole new level of flavour, I won’t wait for the veg to look sorry for themselves next time though. Thanks for pinning 🙂

    • You’re welcome Camilla. I love using balsamic vinegar for roasting vegetables, it helps with the caramelisation & is very yummy 🙂

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