Creamy Carrot and Leek Soup

Ring in Spring with this Carrot Soup Recipe. An ultra silky Cream of Carrot Soup, made with the classic carrot-leek combination, just in time for spring parties!

Creamy Carrot Soup Recipe with Leeks and Sauvignon Blanc | ASpicyPerspective.com #soup #spring #easter

One of my favorite seasons for food is when hearty winter dishes collide with the fresh flavors of spring. The amalgamation of rustic warming meals with light playful ingredients is almost more than I care bare.

It signifies spring is right around the corner. Crocuses and Hyacinth will shoot up any moment, and barefoot tiptoeing through soft blades of grass is in the near future.

This is a season of anticipation, and I crave dishes that reflect it.

Carrot Soup Recipe with Leeks and Sauvignon Blanc | ASpicyPerspective.com #soup #spring #easterFind these bowls at Villeroy & Boch.

Today’s Carrot Soup Recipe is a wonderful winter-to-spring transition dish, because it’s creamy, filling, and piping-hot, yet has light-hearted flirtatious ingredients like leeks and Sauvignon Blanc.

Canadian Style Sour Cream #RealCaliforniaMilk

The carrot-leek duo offers a tangy sweetness to the soup, with a rich velvety texture from sour cream.

I used Real California Sour Cream like this “Canadian-style” sour cream from Karoun Dairy, because it is extravagantly creamy. Almost like creme fraiche with a tang.

Sigh.

Easy Carrot Soup Recipe with Leeks and Sauvignon Blanc | ASpicyPerspective.com #soup #spring #easter

Cream of carrot soup is easy to make and would be perfect for soup-and-salad night, yet lavish enough to serve at your first spring dinner party.

Not only that, it was tested and approved by the toughest critics I know, Lt. Dan, our resident Soup Nazi and “Thunderbolt Viking Collier”… our bunny.

"Thunderbolt Viking Collier"

Thunderbolt is our household expert on all-things-carrot.

Both Lt. Dan and Thunderbolt agreed, this carrot soup recipe is something special.

Bunny-Approved Creamy Carrot Soup Recipe with Leeks and Sauvignon Blanc | ASpicyPerspective.com #soup #spring #easter“Bunny-Approved Carrot Soup Recipe”

Disclosure: No bunnies were harmed in the making of this post, only kissed on the nose incessantly. …And no soup bowls headed for the dinner table were tested by Thunderbolt.

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Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Carrot Soup Recipe

Creamy Carrot Leek Soup

Ingredients:

  • 2 lbs. carrots
  • 3 large leeks
  • 3 garlic cloves, minced
  • 4 Tb. butter
  • 1 Tb. fresh thyme leaves (1 tsp. dried)
  • 1 tsp. lemon zest
  • 8 cups low-sodium vegetable stock (or chicken stock)
  • 1 cup springy white wine, like Sauvignon Blanc
  • 1/2 cup Real California Sour Cream or Creme Fraiche
  • Salt and Pepper

Directions:

  1. Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.
  2. Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
  3. Then add the thyme, lemon zest, stock, wine, 1 tsp. salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.
  4. Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful--open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.
  5. Pour both batches back into the sauce pot and stir to blend. Serve warm.

 

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74 Responses to “Creamy Carrot and Leek Soup”

  1. #
    1
    Belinda @zomppa — March 1, 2013 @ 5:30 am

    Did you say spring?? Love it! Love that bunny loves it!

    Reply

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    Katrina @ Warm Vanilla Sugar — March 1, 2013 @ 5:42 am

    This soup looks so tasty! Not too many ingredients either, which is awesome. Yum!

    Reply

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    TidyMom — March 1, 2013 @ 7:03 am

    awe look at Thunderbolt!! love it!! this looks so delicious Sommer!

    Reply

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    Marly — March 1, 2013 @ 7:34 am

    Wow, this recipe looks simple but delicious – my favorite combination! And what a cute bunny! Thanks for sharing!

    Reply

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    Maria — March 1, 2013 @ 7:35 am

    Love the soup bowls, the bunny, AND the soup:)

    Reply

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    Abby @ The Frosted Vegan — March 1, 2013 @ 7:36 am

    I have all kinds of carrots lurking in my crisper right now, so thank you for this!

    Reply

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    marla — March 1, 2013 @ 7:37 am

    Mmmmm. This does look like the perfect soup. Love that sour cream addition!

    Reply

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    Jeanette — March 1, 2013 @ 7:40 am

    I love the sound of that Canadian style sour cream – never seen it before. This sounds like the perfect soup to start welcoming Spring – I can’t wait for the weather to warm up here in New England! Your bunny is really cute ;).

    Reply

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    Lisa @ Garnish with Lemon — March 1, 2013 @ 7:43 am

    Love the colors and flavors of this soup! Yum!

    Reply

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    Christine (Cook the Story) — March 1, 2013 @ 7:47 am

    I thought you had me at Carrot Soup (an all time fave). But then you said “leeks and sauvignon blanc” and I swooned. I’d happily stay here in between winter and spring with this soup all year long!

    Reply

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    Cookin Canuck — March 1, 2013 @ 7:51 am

    You are killing me with that bunny. So cute! And I love that he’s sticking his little nose into the bowl. And the flavors of the soup sound fantastic.

    Reply

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    Cassie — March 1, 2013 @ 7:59 am

    This looks incredible, I love a good soup. And the bunny – so cute! I used to have one. This makes me want another one!

    Reply

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    Robyn Stone | Add a Pinch — March 1, 2013 @ 8:10 am

    Okay, Thunderbolt just stole my heart. He’s adorable!!! And the soup? YUM! Yes, please.

    Reply

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    Amy — March 1, 2013 @ 8:12 am

    I loved the pictures! This post has the cute bunny factor for sure! I am looking forward to trying this soup out at home. The bowls are so cool with the handle and a perfect mix between a cup and a bowl.

    Reply

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    Brian @ A Thought For Food — March 1, 2013 @ 8:33 am

    I’ll take a pot of this beautiful soup… and that rabbit! So cute and fluffy!

    Reply

  16. #
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    Paula - bell'alimento — March 1, 2013 @ 9:35 am

    All things I love in this bowl!

    Reply

  17. #
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    Kiersten @ Oh My Veggies — March 1, 2013 @ 9:54 am

    I can’t imagine a better soup to welcome in spring! And awww, bunny. :D

    Reply

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    Marian (Sweetopia) — March 1, 2013 @ 9:57 am

    Sommer, I love how amazing your soup looks, and I love your bunny!!! He’s a Lionhead isn’t he? I absolutely adore bunnies, and we have one too, Lionel the Lionhead (half mane). He’s my schmoopsy and gets a ton of kisses every day too.

    Reply

    • Sommer — March 1st, 2013 @ 10:32 am

      YES! My son got him for his birthday last month and we are all in love.

      Reply

  19. #
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    Flavia — March 1, 2013 @ 9:58 am

    I am dying from the cuteness of your bunny! Your soup recipe looks wonderful; I love the addition of lemon zest to brighten the flavors.

    Reply

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    Gaby — March 1, 2013 @ 10:06 am

    This looks like the perfect warm meal on a cold day!! throw it with a grilled cheese and I’m a happy girl :)

    Reply

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    Laura (Tutti Dolci) — March 1, 2013 @ 11:03 am

    I love this soup, and Thunderbolt is the cutest!

    Reply

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    Miss @ Miss in the Kitchen — March 1, 2013 @ 11:35 am

    I have never been much of a rabbit person but that is the cutest little bunny! This carrot soup sounds comforting and delish!

    Reply

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    Julia @ A Cedar Spoon — March 1, 2013 @ 11:42 am

    What a beautiful soup (that I am sure tastes just as good). That bunny is so darn cute. Oh, and I love those bowls! Where are they from?

    Reply

    • Sommer — March 1st, 2013 @ 12:17 pm

      Julie, They are from Villeroy & Boch. There’s a link in the post to the whole set. LOVE them!

      Reply

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    Julie @ Table for Two — March 1, 2013 @ 12:14 pm

    omg – that BUNNY is so cute!! i used to have one :) i named him Mocha. haha! this is such a gorgeous and luscious looking soup! so pretty, gorgeous colors!

    Reply

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    Stacy | Wicked Good Kitchen — March 1, 2013 @ 12:45 pm

    Sommer, I love this piece…for so many reasons! (Yes, your post is a ‘piece’…as in work of art, girlfriend.) I never knew you were so lyrical as a food writer. Love it! You had me at “The amalgamation of rustic warming meals with light playful ingredients is almost more than I care bare. It signifies spring is right around the corner. Crocuses and Hyacinth will shoot up any moment, and barefoot tiptoeing through soft blades of grass is in the near future.” So inspiring! And, very Ruth Reichl-esque but entirely you.

    The carrot and leek soup…so creamy and hot? Yum. The Villeroy & Boch? Love. But, your sweet lil’ bunny, Thunderbolt? Be. Still. My. Heart! Like my kittles, your bunny, if mine, would be showered with kisses…at least 100 times a day…whether needed or not. xo

    Reply

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    Amanda — March 1, 2013 @ 12:48 pm

    Gorgeous soup Sommer!! Love the bunny!! :)

    Reply

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    BusyWorkingMama — March 1, 2013 @ 1:22 pm

    What a delicious recipe! I love finding a meatless option to mix it up. And that bunny – awwww!! I want to pet the bunny!

    Reply

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    Chung-Ah | Damn Delicious — March 1, 2013 @ 1:32 pm

    Awww, Thunderbolt is just too cute! And yes, I need a bowl of this soup for lunch!

    Reply

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    Colette @ JFF! — March 1, 2013 @ 1:54 pm

    Time for a…
    pantry raid!

    Reply

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    Aldy @ Al Dente Gourmet — March 1, 2013 @ 3:13 pm

    That looks incredible delightful, Sommer! Have a great weekend!

    Reply

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    Erika @ The Hopeless Housewife — March 1, 2013 @ 4:38 pm

    What a cute bunnie and I love the soup!

    Reply

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    Heather Christo — March 1, 2013 @ 6:29 pm

    I am DYING over that bunny!! so cute! I love this soup and indeed it gives me hope that SPring is just around the corner!

    Reply

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    Sylvie @ Gourmande in the Kitchen — March 1, 2013 @ 8:29 pm

    Well if it’s bunny approved it must be great! lol Love that shot!

    Reply

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    Nicole @ youngbrokeandhungry — March 2, 2013 @ 12:14 am

    If its bunny approved then how can I say no this creamy soup? Yummy!

    Reply

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    David @ CookingChat — March 2, 2013 @ 8:00 am

    Looks great! I’ve done something similar, but w/o the cream. I bet the creme fraiche in particular is a nice touch!

    Reply

  36. #
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    Monet — March 2, 2013 @ 12:29 pm

    Oh my goodness! That sweet little bunny is just too precious (and this soup looks so gorgeous and delicious!) Thank you for sharing!

    Reply

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    Kevin @ Closet Cooking — March 2, 2013 @ 5:57 pm

    I could go for a bowl of that on this cold night, especially since it is bunny approved!

    Reply

  38. #
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    Stephanie @ Eat. Drink. Love. — March 3, 2013 @ 12:07 am

    Oh my gosh, I’m not sure what I love more, the soup or the bunny!

    Reply

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    Chris — March 3, 2013 @ 12:08 am

    OMG you are hilarious with the rabbit. No fair, I don’t have a way to use my chinchillas, they aren’t know for anything like rabbits and carrots, ha ha.

    Reply

    • Sommer — March 3rd, 2013 @ 4:21 pm

      Ohhhhh Chris, I have wanted a Chinchilla for 30 years. I’m so jealous!

      Reply

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    Jenny Flake — March 3, 2013 @ 8:41 am

    These pictures are the cutest ever!! Xoxo

    Reply

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    Christine (Cook the Story) — March 3, 2013 @ 12:54 pm

    So I just noticed that you used Canadian-style sour cream. I’m Canadian and I have NO IDEA what this means or what makes it uniquely Canadian. As far as I can tell, the sour cream I get in Florida tastes like the sour cream I used to get in Canada. I need to look into it asap! Very cool. (An aside, the city I’m from is Winnipeg and I’ve run into “Winnipeg-style Cream Cheese” on several occasions. I have no idea what this means or what makes it uniquely Winnipegean.)

    Reply

    • Sommer — March 3rd, 2013 @ 4:20 pm

      Me neither Christine, I just know it’s MUCH creamier than standard sour cream. Whether that makes it “Canadian” or not, I fell in love.

      Reply

  42. #
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    Katie@Cozydelicious — March 3, 2013 @ 3:28 pm

    I love leeks, and the idea of having them in this silky soup sounds just wonderful! And such a pretty color!

    Reply

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    Kiran @ KiranTarun.com — March 3, 2013 @ 11:31 pm

    This soup is so mouth-watering!! and the bunny definitely had me distracted for a long time. Good distraction ;)

    Reply

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    Carolyn — March 4, 2013 @ 5:38 am

    I didn’t know you had a bunny! So cute getting him into these photos!

    Reply

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    Diane {Created by Diane} — March 4, 2013 @ 11:53 am

    looks delicious and I just LOVE your bunny!

    Reply

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    Marianne — March 4, 2013 @ 2:58 pm

    I made this Saturday night for our small group. It was a great success. I think next time I will get out the food processor to slice the carrot but it was really, really easy to make. I did not use the wine but I might try it another time with the wine.

    Reply

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    ashley - baker by nature — March 4, 2013 @ 6:28 pm

    Oh my goodness… that bunny! This soup! I want it all!!!

    Reply

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    Brenda @ a farmgirl's dabbles — March 4, 2013 @ 9:03 pm

    What a fun post…totally wasn’t expecting to see a cute little bunny! Great soup!!

    Reply

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    Christy @ My Invisible Crown — March 5, 2013 @ 2:55 pm

    This looks awesome and I LOVE the rabbit! I made a sweet potato and leek soup a while back and I get people using that search term every single day. Who knew these types of soups were this popular? I guess I should have…they’re amazing. I’ll have to try this one soon!

    Reply

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    Shari | Tickled Red — March 6, 2013 @ 9:40 pm

    Oh my goodness Thunderbolt is precious! What a creamy dreamy soup, your photos are gorgeous. xo

    Reply

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    katie — March 7, 2013 @ 6:37 am

    This soup sounds divine and the bunny pictures are so cute!!!

    Reply

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    Loretta | A Finn In The Kitchen — March 7, 2013 @ 3:40 pm

    I just made a simple carrot soup similar to this yesterday for lunch. I love how quickly you can throw one together and have it look/taste like you slaved over it :)

    Reply

  53. #
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    Diane Balch — March 11, 2013 @ 6:44 am

    I just wanted you to know that I included your recipe in a leek round up. I will be pinning and tweeting it this week too.

    Reply

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    Ginny McMeans — March 27, 2013 @ 10:14 am

    The soup sounds divine. You are a fantastic photographer too!

    Reply

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    Kristin — April 7, 2013 @ 3:37 pm

    What a delicious soup! Just tried it this week, and it was quite a hit! Will be featuring the recipe on my blog soon – with a link back to you, of course! Thanks so much for sharing – and those bunny pictures??? I die!

    Reply

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    Vida Gresham — April 13, 2013 @ 8:23 am

    If chicken soup is one of your favorite meals, it pays to keep an eye on which restaurants feature real homemade soup. Many are generally adding additional ethnic tastes now, so you should find a new favorite that features spicy Mexican flavors, and also subtle Asian tastes. For those who have issues with additives such as MSG, it is imperative that you really ask the staff about the soup preparation. The last thing you want is an allergic reaction to the food. Once you find a restaurant that will serves a soup you prefer, do not be afraid to offer them praise. Knowing a customer appreciates the extra prep involved, they are likely to continue. ^

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    Reply

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    Shelley Alexander — April 20, 2013 @ 3:21 pm

    Sommer, Your soup sounds and looks divine and your bunny is adorable! I will be making it this weekend since I have all the ingredients on hand. Your blog has some wonderful recipes and beautiful food pics and I will be sharing them with my social network.

    Reply

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    Jon — May 9, 2013 @ 6:45 am

    Awesome

    Reply

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    Brenda — June 10, 2013 @ 8:16 pm

    I subscribe to your blog and I am very grateful to you for every post. I don’t seem to have time to cook very much myself lately, but I appreciate you’re inspiring pictures and descriptions. Hopefully I will be able to set aside some time to get back in there. Thank You.
    I did want to make 2 other comments.
    (1) I live in Canada and I have Never heard of “Canadian – Style” Sour Cream. That sounds so intriguing and kind of funny too. I will have to pick some up next time I cross the line. (Not available in Canada)
    (2) You have an adorable Bunny.

    Keep up the great work and Thank You again.

    Reply

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    Brittany — January 12, 2014 @ 7:40 pm

    This may be a silly question but about how long would you estimate the life of the soup in the fridge?

    Reply

    • Sommer — January 13th, 2014 @ 7:07 am

      Hi Brittany, most soups can last 7-10 days in the fridge. After that, I’d move it to the freezer.

      Reply

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    Johanna — March 5, 2014 @ 6:17 am

    This soup is absolutely gorgeous. I had to force myself to stop eating too much of it. As I had no sour cream in the house, I used Greek yoghurt instead and it is really one of the best soups I have eaten in a long time. This one will go in my collection book.

    Reply

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    gill bone — September 29, 2014 @ 12:27 pm

    recipe looks amazing but is it ok to use fresh cream instead of sour cream

    Reply

    • Sommer — September 29th, 2014 @ 9:13 pm

      Sure!

      Reply

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