Carrot and Leek Soup

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4 to 5

    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Simple to make, this soup can be served hot or cold.


  • 4 tablespoons (60 g) unsalted butter
  • ½ teaspoon ground cardamom


In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil. Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

In a food processor or blender, purée the soup. If using a b