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Carrot Leek Turmeric Spring Soup

  • Total Time: 27 minutes
  • Yield: 3 servings 1x


  • 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


  1. Set the instant pot to sauté and add the avocado oil.
  2. 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.
  3. Secure the lid of the instant pot and set to manual, 12 minutes (* see notes for stove top modification).
  4. Once cooked, carefully quick release the pressure. Carefully remove the lid from the instant pot and allow to cool for 10-15 minutes
  5. Either use an immersion blender, or high speed blender to blend the soup
  6. 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.

  • Prep Time: 15
  • Cook Time: 12
  • Method: Instant Pot


  • Serving Size: 1 serving
  • Calories: 232
  • Fat: 10.7g
  • Carbohydrates: 32g
  • Fiber: 7.5g
  • Protein: 5.1g

Keywords: carrot soup