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5 from 1 vote

Leek, Carrot and Thyme Soup

The mild onion flavour of leeks with sweet winter carrots is such a wonderful flavour combination for this Leek, Carrot and Thyme Soup.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch, Soup
Keyword: carrots, dairy free, leeks, plant based, thyme, vegan
Servings: 6 cups


  • 2 tbsp olive oil
  • 1 lb leeks sliced
  • 2 cloves garlic chopped
  • 1 lb carrots sliced (about 3 cups)
  • 4 cups vegetable stock
  • 1 tablespoon fresh thyme or 1 tsp dried
  • 1 tsp dried parsley
  • ½ tsp salt
  • ¼ tsp pepper


  • Heat olive oil in saucepan over low heat. Add leeks and carrots and sweat over low heat for 5 minutes.
  • Add chopped garlic and continue to sweat over low heat for another 2-3 minutes.
  • Add vegetable stock, thyme, parsley, salt and pepper. Bring to a boil. Reduce heat and simmer for ten minutes.
  • Puree soup using an immersion blender or add to a blender and puree. If using a blender be mindful of the hot liquid. The soup may have to be pureed in two batches.