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  • Nicole Cook

Carrot, Leek, and Roasted Garlic Soup


1 whole garlic bulb

1 tsp olive oil

2 tbsp butter

2 cups leeks, sliced

6 cups chicken or veggie broth

1 tsp dried thyme

1 tsp smoked paprika

5 large carrots, cut into 1 inch pieces

S + P to taste .



1. First prepare your garlic. Slice the top of the entire bulb just enough to expose the cloves tips (see video). Lay on a piece of tin foil and onto a baking sheet. Drizzle with olive oil, then cover garlic with foil. Bake for 40 min at 400 degrees.

2. Meanwhile, in a soup pot melt the butter over low heat. Add the leeks and slowly sauté until starting to brown. Add the stock, smoked paprika, and thyme and bring to a boil. Add the carrots and simmer until soft, about 15-20 min.

3. Once garlic is roasted remove the cloves from the peel and add them to the soup pot. Simmer an additional 5 min.

4. In batches purée soup in a blender until smooth. Then bring back to the soup pot and simmer on low another 5 minutes. Season with salt and pepper to taste. Enjoy! .


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