Potato Leek, Carrot and Zucchini Soup (Vegan)

potato-leek-carrot-and-zucchini-soup

This warm potato leek, carrot, and zucchini soup can’t get any more satisfying than this. Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So this soup is perfect for these cold winter months. I added coconut milk to give the soup a creamy mildly sweet flavor. A touch of turmeric, coriander, and cumin blends well for this flavorful soup. Thyme and a pinch of allspice are added to round out the flavors. Thyme, particularly ‘French Thyme’, is a very popular culinary herb used in our Jamaican cooking. Thyme is not only delicious in soups, but also in sauces, marinades, and stuffing. Here is a Jamaican style Pumpkin Soup that really captures the flavors of Jamaican food.

Thyme is not only a popular culinary herb, but it is steadily gaining popularity as a medicinal herb as well. It is a member of the mint family, with a distinct strong fragrance. It is a perennial herb, so I always grow two or three plants in my garden. I still go out during the winter, in between snow, to get a sprig or two for cooking. Thyme leaves are found to have antibacterial, antiseptic and antifungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.

You are welcome to use vegetable broth in this soup recipe but when I’m out of my own homemade broth, I prefer to use water. You may also use an immersion blender to make a creamy version of this soup. Back home in Jamaica, we rarely prepare our soups in this manner. We traditionally leave our vegetables cut into different sizes. One benefit of this is it encourages us to chew our foods! We also love to add dumplings, made from wheat, to our soups, but since I have been gluten-free, I either leave it out or make a brown rice and cooked tapioca version, which my husband really loves.

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Yield: 3 servings

Ingredients: 

  • 1 tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks leek, chopped and green parts removed
  • 2 medium Yukon gold potatoes, peeled and diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 teaspoon dried thyme leaves
  • 1-14 ounce can lite coconut milk
  • 3 cups water or vegetable broth
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Sea salt to taste
  • 1/4 teaspoon cayenne pepper (optional)

Directions:

Heat oil on medium-high heat in a large soup pot. Add onion, garlic and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini and thyme leaves stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender, about 20 minutes. Season with salt and pepper and adjust to taste.

Chef’s Tip: I used water instead of vegetable broth, I used 1 teaspoon of Himalayan Pink salt.

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  1. Joanie @ ZagLeft

    This soup sounds so hearty and flavorful. I love the freshness of it too. I’ll be putting this recipe on my menu for next week.

  2. Alisa @ Go Dairy Free

    Wow, what a nourishing soup! I love that it is rounded out with creamy coconut milk and spiked with healthy spices!

  3. Megan Chapman

    Okay. Hands down this is my new favorite homemade soup. I didn’t change a thing (well I used 1/4 tsp dried chili flakes instead of cayenne pepper) and I didn’t use broth and used water and the pink salt in the amount suggested. Unbelievable! ***** 5 star recipe right here folks. Make this soup! Thank you for this brilliant recipe!

  4. Sharon Morris-McCarthy

    Just wanted you to know I love the way this soup look. I am going to make it one Saturday, when it is cold outside.

    I am from Jamaica, I live in Chicago, Illinois for 46 years, I still remember my Jamaican culture. My mom and dad would make different type of soups every Saturday so I LOVE soups, all types of soups. I love the thyme, the scallions, and all the types of things we put in our soup, like the dumplings, yam, choco, and so on.

    I bought your book from Amazon, and I follow you on Facebook, I just love your recipes they looks very yummy. I have not gotten a chance to do a lot of the recipes but I am planning on it.
    I would like to become. Vegereterian, but I don’t know how, but I try to stay away from red meat, and I would like to eat and cook more vegetable meals.

    Keep up the good work, and God blessings.

    Sharon

  5. Looks Devine! I like homemade soups. A few Jamaican ladies at my church make great soups but I just asked them to leave out the dumplings.

  6. I never commented about a recipe, but I value people’s comments. I’m here to say this is an AMAZING soup!! I absolutely love it and will make it many more times! I did not have the lite coconut milk so used the full fat can. It is very filling and satisfying. Just had another bowl for breakfast! Thank you!

  7. Loved it. This is my first vegan recipe. I’m not going vegan, we are on the Daniel fast. I didn’t have coconut milk so I used a little Greek yogurt & I didn’t have leeks so I minced onion & it was so unexpectedlY tasty. I’m so used to meat & have little expressiveness with soup. I know, it’s not a new concept for me just infrequent. Anyway this will probably be a go to soup for the rest of the fast. I also didn’t peel the potatoes since they were baby sized. Yum.

    • Michelle Blackwood

      Congrats on your first vegan recipe and I hope that you will enjoy the Daniel fast so much that when it comes to the end, you will decide to stay on it for life!

  8. My New Favorite! Everything I want, tasty creamy and Vegan! The coconut milk makes it, I tried a new brand and I am hooked, it’s Thai Kitchen – I used the full fat version. Yummy!

    • Michelle Blackwood

      Kim, I’m glad you enjoyed it. I also love the Thai Kitchen’s coconut. Hope you get to try some of the other soups!

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