Vegan Potato Leek Carrot Soup

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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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Potato leek carrot soup in a white bowl with a spoon on a grey background

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 Vegan Zucchini Soup,  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 you 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

I added thyme and a pinch of allspice to round out the flavors, thyme particularly 'French Thyme', is a very popular culinary herb used in our Jamaican cooking.

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

Other Delicious Soups

Potato leek carrot soup being cooked in a pot with a ladle

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

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

Cooking Time

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

Ingredients

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.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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27 Comments
  1. Magdalena
    December 1, 2019

    Made this today, I didn’t have coriander so I added dried Cilantro and Dill, then I puréed it….Yum
    🙏🏻Michelle B
    Feeling better already 😋

    • Michelle Blackwood, RN
      December 1, 2019

      Thank you for trying it Magdalena, I’m so happy you are feeling better, I love your substitution. Be careful when you eat away from home now.

  2. Ashley
    November 18, 2019

    Loved this recipe! Used a whole can of coconut milk and added quinoa for protein. Added 2 tablespoons of curry powder. It is fabulous 👍

  3. Da Blond Dude
    October 20, 2019

    Trying this for the first time tonight, also using leeks for the first time. I admit a video (even without sound) would have been helpful, along with notes on how to prepare a leek. Turned out well enough, though I may also blend part of it to see the difference.

  4. Sherri
    October 7, 2019

    Absolutely delicious…love the coconut milk will be using this more often in wintertime.

  5. Bobbi L
    September 26, 2019

    I just made this soup and it’s delicious and tastes so healthy. I added the juice of a whole lime and a little bit of freshly grated ginger and it was divine. The lime juice really made the flavors fresh and bright. I hope my family likes it as much as I do! Thanks!

    • Michelle Blackwood
      September 26, 2019

      Bobbi, I’m so happy you enjoyed it and I love how you added lime and ginger, sounds yummy. I hope your family enjoys it too. Thank you for sharing your feedback.

  6. Julie
    September 18, 2019

    I have made this soup and it is delicious. I made some tweaks. I didn’t have zucchini so I deseeded a jalapeno for something green and some kick. I am using heavy whipping cream/half and half added at the end even though I have coconut milk in my pantry because I am trying to use up my cream. I also added some baby corns. I have to say I like it. Very different flavor but good!

  7. Dan Kells
    September 14, 2019

    Just served this soup to my family; we all appreciated the mix of veggies and well balanced flavours. Great on a genuine autumn day like today.

  8. Mary Howard
    August 28, 2019

    I loved this and so did my kids! I tripled the recipe to make a big batch and then added chopped chicken to some portions to take for lunches. Great start to school year!

    • Michelle Blackwood
      August 28, 2019

      Mary, I’m happy it turned out great and your children loved it. Thank you for leaving your feedback.

  9. Liz
    June 17, 2019

    Hi Michelle, just made this soup, so delicious and healthy.

  10. Jennifer
    March 21, 2019

    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!

  11. Leslie
    February 6, 2019

    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!

  12. Ruthie
    December 31, 2018

    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.

  13. 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!

  14. Melody Green
    December 23, 2018

    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!