There’s nothing I love more than a rich, creamy soup. Okay, there’s one thing I love more. A rich, creamy soup that isn’t loaded with dairy, fat, and more calories than I planned to eat in a day. Fortunately, this roasted leek soup recipe checks all my boxes.
One of the most important things I’ve learned throughout clean eating and cooking is that creamy recipes don’t have to rely on actual cream. There are plenty of healthy, clean ways to get that creamy texture you crave. One of the healthiest AND most effective? Starting with a base of roasted, pureed veggies. This comforting roasted leek soup recipe owes almost all its rich, creamy texture to roasted leeks, sweet potato, carrots, and tomato. Blended into a creamy puree, these veggies make for a thick, flavorful, and vibrant soup.
Thyme to Spice Things Up
While this soup gets tons of creamy texture and earthy flavors from its assortment of roasted veggies, plenty of bold spices and seasonings round out the vibrant flavor profile.
Earthy, savory, and just a little spicy, this soup will really warm you up. Meanwhile, this roasted leek soup recipe actually does double duty when it comes to seasoning.
First, this recipe roasts the veggies in olive oil, garlic, thyme, salt and pepper. These oils and seasonings bake into the veggies to enhance their earthy flavors and make an even more flavorful base for the soup.
Once the veggies have been baked and pureed, it’s time to really get spicy. Curry, turmeric, and chili powder fill this soup with warm flavors and subtle spice. It’s a vibrant flavor experience you wouldn’t necessarily expect from a vegetable soup, and it really takes this recipe to the next level. And along with adding a little kick, these spices also happen to provide tons of extra health benefits. Turmeric is even one of the 5 spices that are key to weight loss!
Creamy, Healthy, and Oh-So-Simple
I used to worry that making rich, creamy soups would require a lot of time and care to get the consistency right. So not true. This super easy, super healthy soup is ready in under an hour.
Making this roasted leek soup recipe is really as easy as baking the veggies, pureeing them with vegetable stock, and then adding spices and coconut milk and letting it all simmer.
Totally vegetarian and vegan, this soup is easy, delicious, and healthy. It’s the perfect guilt-free comfort food for a cold winter night. Top with croutons or serve with a piece of crusty bread, and you’ve got a picture perfect meal.
Yield: 6 servings | Serving Size: 1 cup | Calories: 185 | Total Fat: 11 g | Saturated Fat: 8 g | Trans Fats: 0 g | Carbohydrates: 21 g | Fiber: 4 g | Sugar: 7 g | Protein: 3 g | Cholesterol: 0 g | Sodium 255 mg | SmartPoints (Freestyle): 5 |
- 1 pound leeks, roots and leaves removed, roughly chopped
- 1 small sweet potato, peeled and cubed small
- 3 large tomatoes, quartered
- 2 large carrots, peeled and chopped
- 5 cloves garlic
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups low sodium vegetable stock
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon chili powder
- 1 cup coconut milk
- Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
- In a large bowl, combine the leeks, sweet potato, tomatoes, carrots, garlic, olive oil, thyme, salt, and pepper. Mix well to coat the vegetables in the oil and seasonings. Spread in an even layer on the baking sheet and bake for 20 minutes or until the vegetables are soft and lightly browned.
- Transfer the roasted vegetables to a large soup pot and add the vegetable stock. Use an immersion blender and blend until smooth. If you do not have an immersion blender, blend the mixture in a regular blender in small batches until smooth and transfer the pureed mix to a soup pot.
- Once pureed, stir in the curry, turmeric, chili powder, and coconut milk and bring to a simmer. If the soup is too thick for your preference, add more vegetable stock or water until your preferred consistency is reached. Bring the soup for a simmer. Cover and simmer for 15 minutes, stirring occasionally. Ladle into serving bowls and serve hot!
- OPTIONAL TIP: Serve with a side of crusty bread for dipping or top with garlic croutons.
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