Carrot Leek Spring Soup (Paleo, AIP, Whole30)
This carrot leek soup is a simple and delicious spring side dish! It’s paleo, AIP, and whole30 friendly.
Carrot Leek Soup
Once the weather starts to warm up, we tend to favor cold dishes like salads over soups. However, soups can totally still be a great dish for spring and summer when using seasonal vegetables!
This carrot leek soup is made with seasonal veggies, and savory herbs and spices. It’s a great side dish, appetizer, and can even be eaten as a main dish when topped with a protein like shredded chicken or paired with another protein of your choice.
Why I love this carrot leek soup
It’s made in the instant pot
This soup is a super simple set it and forget it type of meal made in the instant pot! You can easily make it on the stovetop as well. I’ve included instructions in the recipe notes.
Not only is it packed with veggies, but it also features anti-inflammatory turmeric for added color, flavor, and nutrients.
It’s easy to digest
Blended soups and well-cooked like this one are amazing if you’re dealing with digestive issues!
How to Make this Carrot Leek Soup
- Prep the soup: Set the instant pot to sauté and add the avocado oil. Add the carrots and sauté in the oil for 3-4 minutes. Stir in the leeks and garlic and lightly sauté for 1-2 minutes. The leeks should lightly soften. Pour in the broth, herbs, and seasonings and stir well to combine. Turn off the sauté function on the instant pot.
- Pressure cook: Secure the lid of the instant pot and set to manual, 12 minutes. Once cooked, carefully quick release the pressure. Carefully remove the lid from the instant pot and allow to cool for 10-15 minutes
- Blend and serve: Either use an immersion blender, or high-speed blender to blend the soup. Serve warm topped with chives.
The Ingredients for this Carrot Leek Soup
I like to use homemade chicken bone broth, but you can use whichever chicken broth you prefer. You can also use veggie broth if desired.
Leeks are a seriously underrated vegetable that have a similar flavor to onions. All you have to do to prep leeks is chop off the root and the green top, and slice the white part into half-moons. They get super dirty, so be sure to wash them well! You can also save the green tops of the leeks to make homemade broth.
Turmeric and sage
These add a great savory flavor, and the turmeric adds a rich orange color to the soup.
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- 2 tbsp avocado oil
- 5 cups carrots, peeled and chopped
- 2 large leeks, white part chopped into half moons
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth
- 1 tsp ground turmeric
- 3/4 tsp ground sage
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp chives, chopped
- Set the instant pot to sauté and add the avocado oil.
- Add the carrots and sauté in the oil for 3-4 minutes. Stir in the leeks and garlic and lightly sauté for 1-2 minutes. The leeks should lightly soften. Pour in the broth, herbs, and seasonings and stir well to combine. Turn off the sauté function on the instant pot.
- Secure the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification).
- Once cooked, carefully quick release the pressure. Carefully remove the lid from the instant pot and allow to cool for 10-15 minutes
- Either use an immersion blender, or high speed blender to blend the soup
- Serve warm topped with chives.
*If not using the instant pot, follow the instructions to sauté veggies on the stove in a medium stock pot, then bring the broth to a simmer and cook for 25-30 minutes with the lid on (or until softened). Blend once cooked.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Method: Instant Pot
- Serving Size: 1 serving
- Calories: 232
- Fat: 10.7g
- Carbohydrates: 32g
- Fiber: 7.5g
- Protein: 5.1g
Keywords: carrot soup
This recipe first appeared on Unboundwellness.com in May 2017 and was updated in April of 2020.