I’ve never been a huge fan of leeks. There’s not a particular reason for this; I just find them a bit underwhelming. But I always try to use seasonal produce when I develop recipes, and I just couldn’t avoid the leeks. They are everywhere this time of year, and relatively cheap too.
Leeks and potatoes are a classic pairing, so I of course wanted to develop a recipe that was a little different but didn’t overshadow the prominent leek flavour. And thus carrot, leek and potato soup was born. This recipe is much like its traditional cousin, except for the addition of carrots (and possibly soy sauce and lime). I love the way the sweetness of the carrots meshes with the mild onion-y flavour of the leeks and the starchy potatoes. I also love the colour the carrots add to the typically pallid hue of leek and potato soup.
This recipe is very simple to make. We start by sweating down the leeks with some onion, then we add our carrots and potatoes along with some white wine and fresh herbs. We simmer it in some vegetable broth for about 30 minutes before blending.
Once the vegetables are extremely tender, we use an immersion blender to puree the soup until silky smooth. Then it goes back on the stove and we add soy sauce, coconut milk, and salt and pepper. Soy sauce is a miracle ingredient that makes pretty much anything taste better. People often associate it with Asian cuisine, but it can be used in small amounts in anything, really. I find it helps build the depth of flavour of a dish and add some much-needed umami that is often lacking in vegan dishes. I also add coconut milk to add a touch of creaminess and richness to the soup, but if for whatever reason you don’t want to use it, just use water or more vegetable broth.
Once the blended soup has simmered for 5-10 minutes and you’ve tasted for seasoning, the finishing touch comes in the form of a squeeze of lime. The sharp acidity of the lime really awakens the palate and helps the natural flavours of the dish come to life without the addition of more salt. If ever you feel like a dish is missing a certain something, like it just doesn’t taste quite as good as it should, try adding a little acidity.
And that’s all it takes to have a mouth-watering soup ready in under an hour! The soup is even better when garnished with a little more coconut milk and a few grinds of black pepper. While the soup is simmering, you could also make my 15-minute Chive Croutons to add some texture to the dish. It’s super cold outside, so go warm up with a bowl of this delicious soup. Drop me a line in the comments to let me know if you gave this recipe a try!