Skip to Content

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:

And Linking to:

You might also like:

Sharing is caring!

Mexican Potato Medley - Foodie Friday - Casa Costello

Friday 6th of March 2015

[…] featured entry is Roasted Carrot & Leek Soup from Tales From The Kitchen Shed – Did you know it is National Carrot Day on April 4th. Watch […]

Vicki Montague - The Free From Fairy

Wednesday 4th of March 2015

Ooo that looks really lovely. There is nothing better than homemade soup. I live on it!

sarahj

Wednesday 4th of March 2015

Thanks Vicki, I reckon I could live on it too, especially this time of year :-)

Elizabeth

Sunday 1st of March 2015

Mmm love the flavours you've used here! Thank you for sharing with Credit Crunch Munch!

Elizabeth

Wednesday 22nd of April 2015

and the No Waste Food Challenge! Just doing the round up now, eek!

Helen @ Fuss Free Flavours

Saturday 28th of February 2015

I love a good roast vegetable soup - especially carrot - so rich, sweet and fully flavoured.

Thanks for sending it to Extra Veg

HonestMum

Friday 27th of February 2015

Stunning combination, must make this, thanks for linking up to #tastytuesdays

sarahj

Friday 27th of February 2015

Thanks Vicki, always a pleasure to link up with #tastytuesdays :-)