Carrot-and-Leek Soup Recipe

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Carrot-and-Leek Soup
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Ingredients:

Directions:

  1. Remove and discard green tops from leeks; cut white portions into slices, and set aside.
  2. Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.
  3. Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.
  4. Stir in thyme. Remove from heat, and let cool 10 minutes.
  5. Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.
  6. Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1178.07 Kcal (4932 kJ)
Calories from fat 388.48 Kcal
% Daily Value*
Total Fat 43.16g 66%
Cholesterol 89.54mg 30%
Sodium 2606.45mg 109%
Potassium 4373.35mg 93%
Total Carbs 178.16g 59%
Sugars 85.17g 341%
Dietary Fiber 49.75g 199%
Protein 29.31g 59%
Vitamin C 97.7mg 163%
Vitamin A 13.6mg 454%
Iron 21.3mg 118%
Calcium 943.3mg 94%
Amount Per 100 g
Calories 55.78 Kcal (234 kJ)
Calories from fat 18.39 Kcal
% Daily Value*
Total Fat 2.04g 66%
Cholesterol 4.24mg 30%
Sodium 123.41mg 109%
Potassium 207.07mg 93%
Total Carbs 8.44g 59%
Sugars 4.03g 341%
Dietary Fiber 2.36g 199%
Protein 1.39g 59%
Vitamin C 4.6mg 163%
Vitamin A 0.6mg 454%
Iron 1mg 118%
Calcium 44.7mg 94%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 29
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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