5.04

Vegan Potato, Leek, Carrot Soup

This warm, hearty and comforting Vegan Potato, Leek, Carrot Soup is so flavorful, savory and easy to prepare, its dairy-free and gluten-free.

Vegan Potato, Leek, Carrot Soup
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Vegan Potato Leek Carrot and Zucchini Soup

Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So this Vegan Potato and Vegetable Soup is perfect for these cold winter months.

My Other favorite winter soups are my Jamaican Pumpkin Soup and Instant Pot Split Pea Soup.

Ingredients To Prepare Vegan Potato, Leek, Carrot Soup

  • Onion
  • Garlic
  • Leeks
  • Potatoes
  • Carrot
  • Zucchini
  • Thyme
  • Coconut Milk
  • Vegetable Broth
  • Coriander
  • Turmeric 
  • Cumin
  • Salt

How To Make Vegan Potato, Leek, Carrot Soup

Saute onion, garlic, and leek. Add potato, carrot, zucchini, and thyme.

I added vegetable broth and coconut milk to give the soup a creamy mildly sweet flavor. A touch of turmeric, coriander, and cumin blend well for this flavorful soup.

Cook for 20 minutes, season salt and pepper to taste.

Make sure to wash the leeks very well, they are usually embedded with dirt or sand. Use only the white and light green part of the leeks, save the green tougher ends for making homemade vegetable broth. 

Use an immersion blender to make a creamy version of this soup. Back home in Jamaica, we rarely prepared blended soups. 

Substitute coconut milk with unsweetened soymilk.

My Favorite Culinary Herb - Thyme

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.

Vegan Potato Leek, Carrot and Zucchini Soup

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 anti-fungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.

Other Delicious Soups

Vegan Potato Leek, Carrot And Zucchini Soup

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Per portion
Energy:
304 kcal / 1271 kJ
Fat:
19 g
Protein:
8 g
Carbohydrate:
28 g

Ingredients

For: 4 servings
Preparation:
20 min
Cooking:
30 min
Ready in:
50 min

Instructions

  1. 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

  2. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.

  3. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

Notes

Potato Leek Carrot Soup

Please Leave a Comment and a Rating

Rating

9 Comments
  1. Jennifer
    March 21, 2019

    5.06

    I usually don’t comment on stuff but oh man! The flavours in this were amazing! Turned out great!

    • Michelle Blackwood
      March 21, 2019

      Jennifer bless your heart, thank you for taking the time to leave a comment. I’m so happy you enjoy the flavor!

  2. Leslie
    February 6, 2019

    5.06

    I am feeling under the weather today and would love to make this. However, should I use canned coconut milk or carton? Thank you and I can’t wait to try this!

    • Michelle Blackwood
      February 6, 2019

      Leslie, please get well soon, so sorry to hear that you are not feeling your best. I used canned coconut milk. I hope you enjoy!

  3. Ruthie
    December 31, 2018

    5.06

    Hi Michelle,
    Glad I stumbled upon this site. No, I am not a vegan but I love fruit and vegetables. This potato, leek and carrot soup is so interestimg. I will try it in the new year. Happy New Year to you and yours.

  4. Anu
    December 31, 2018

    Hi!
    Do you use whole coriander and cumin seeds or grounded?

    • Michelle Blackwood
      December 31, 2018

      Anu, definitely grounded, hope you enjoy!

  5. Melody Green
    December 23, 2018

    5.06

    Made this for dinner last night. It was really yummy! I did not have a zucchini. Next time I’ll make sure to have one! The only thing though is that in the recipe the word “celery” is where “leeks” should have been. So my soup had leeks and celery! LOL! I really like your recipes, Michelle! Your Vegan White Bean soup is a favorite of mine and my husband. I make it often! I’m not the best cook, but I can follow a recipe. I really enjoy the spices and seasonings you use in your cooking and the addition of coconut milk in some of your dishes. Thank you!

    • Michelle Blackwood
      December 23, 2018

      Thank you very much Melody, I’m so happy you tried it and enjoyed it, even with my mistake. I love your feedback it motivates me. Happy holidays to you and your family!