Carrot and Leek Soup with Zesty Shallots
My lovely mum made fresh soup almost every day when I was a little girl. We delighted in those big batches of puréed vegetable soups and mopped up the last remnants in our bowls with big chunks of bread. I have been a big fan of soups ever since. One of my favorites was, and is to this day, carrot soup. This version has leeks in it, which add a silky texture and deepen the sweetness of the carrots. I like to make this if the weather is chilly or perhaps it’s been gray outside for weeks. This soup brings a ray of sunshine and warmth into the kitchen, and warms your tummy.
Carrot and Leek Soup with Zesty Shallots
Ingredients
- Olive oil
- 3-4 leeks, halved lengthwise, rinsed clean and finely sliced
- 1 large yellow onion, peeled, halved and thinly sliced
- 1 tablespoon thyme
- 2½ pounds carrots, peeled and sliced
- ½ teaspoon salt
- 8-10 grinds black pepper
- 8 cups vegetable stock
- 6 shallots, peeled and sliced
- 2 tablespoons chives, finely chopped
- Zest and juice of 1 lemon
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the leeks, onion and thyme and cook, stirring frequently, until the vegetables are soft and lightly browned, 8–10 minutes.
- Add the carrots, salt and pepper and cook for 5 minutes. Stir occasionally to ensure that the vegetables do not stick.
- Add the vegetable stock, reduce heat and simmer for 20 minutes, or until the carrots are soft.
- Remove from the heat and purée the soup in batches in a food processor or blender or with an immersion blender until smooth. Return the puréed soup to the saucepan and keep warm until ready to serve.
- Just before serving, prepare the shallots. Warm a little olive oil in a small saucepan or skillet over medium heat. Add the shallots and sauté until golden brown. Add the chives, lemon zest and juice, and cook for 30 seconds more.
- Top each bowl of soup with a spoonful of the shallot mixture.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
