Carrot and Leek SoupPrint

Adapted from: Fine Cooking

This easy delicious fall soup takes half an hour to make and can be frozen to eat as an alternative to canned soups. Carrots and leeks are both in season and can still be bought locally. Carrots are low in calorie and full of Vitamin A and fibre. Enjoy!


  • 3 tbsp of olive or canola oil
  • 1 medium yellow onion, chopped
  • 2 small leeks (light-green and white parts only), sliced
  • 2 large cloves garlic, chopped
  • Freshly ground black pepper
  • 3 cups lower-salt chicken broth
  • 2 lb. carrots, sliced 1/4 inch thick
  • 3 fresh or 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 1 cup plain yogurt


  1. In a 4- to 5-quart saucepan, heat the olive oil over medium heat. Add the onion, leeks, garlic, and pepper; cook until softened and light golden-brown, about 10 minutes.
  2. Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
  3. When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water.