WINTER 2025

Roasted Carrot & Leek Soup

A Cozy Bowl for Cold Winter Days

Nutritional Benefits of Key Ingredients

Carrots – Packed with beta-carotene (vitamin A), carrots support eye health, immune function, and glowing skin. Roasting brings out their natural sweetness and makes the soup feel rich without heavy cream.

Leeks – Mild, buttery, and aromatic, leeks are full of prebiotic fiber, which helps support gut health and digestion. They’re also a great source of vitamin K and antioxidants.

Ginger – This warming root contains compounds that may help with inflammation, digestion, and soothing winter congestion. It gives the soup a bright kick.

Garlic – A cold-weather staple for a reason. Garlic contains allicin, which may support immune health and add depth of flavor.

Celery – Low in calories but high in hydration and minerals, celery adds a clean, savory backbone that balances the sweetness of the carrots.

Olive Oil – A heart-healthy fat that promotes nutrient absorption and adds satiny texture when roasting vegetables.

Ingredients

·         7–10 large carrots

·         2 or more large leeks

·         4–5 garlic cloves

·         1 yellow onion

·         1 small piece of fresh ginger

·         2–3 celery stalks

·         2 Tbsp extra virgin olive oil

·         1 tsp salt

·         2 tsp black pepper

·         1 Tbsp tomato paste

·         1 bay leaf

·         4 cups broth of choice (vegetable or chicken)

·         1 Tbsp lemon juice

Optional Seasonings
Cumin, paprika, parsley, turmeric (all pair beautifully with carrots and leeks)

Optional Toppings
Fresh parsley, chopped nuts or seeds, Greek yogurt, sour cream, goat cheese, chili oil

Directions

1. Roast the Vegetables

Preheat oven to 400°F. Wash carrots and leeks, trimming the ends. Halve the onion and place it on a large baking sheet with the carrots and leeks. Toss with olive oil, salt, pepper, and any spices you’d like.
Wrap the garlic in foil with a drizzle of olive oil and add it to the sheet. Roast 30–40 minutes, or until tender and caramelized.

2. Build the Soup Base

While the veggies roast, dice the remaining half of the onion. Sauté in a pot with a little olive oil until translucent. Add celery and ginger, then stir in the tomato paste until everything is coated.

3. Blend the Soup

Transfer the roasted vegetables, sautéed mixture, and broth to a blender. Blend until smooth (or leave a little texture if you prefer a rustic feel).

4. Simmer & Finish

Pour the soup back into the pot. Add the bay leaf and gently simmer for 5–10 minutes. Remove from heat, stir in lemon juice, and adjust seasoning as needed.

5. Garnish & Serve

Top your bowl with herbs, seeds, yogurt, goat cheese, or a drizzle of chili oil. Serve warm and enjoy a cozy winter meal.

Tips & Variations

• Keep one roasted leek unblended for buttery, soft bites throughout the soup.

• For extra creaminess, add a splash of coconut milk or a spoonful of Greek yogurt when blending.

• Swap half the carrots for sweet potatoes for a deeper, earthier flavor.

• Add a pinch of red pepper flakes for gentle heat.

• Stores well in the fridge for 3–4 days; freezes beautifully for up to 3 months.