Mohamed Shili This creamy carrot and leek soup in a soup maker is made with leeks, carrots, red lentils, stock, butter, and a touch of crème fraîche. The recipe creates a smooth, hearty, and flavorful soup that’s naturally comforting and nutritious. It’s perfect for cozy weeknight dinners, makes a great starter for family meals, and serves 6–8 people with ease.
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🥕 Carrot and Leek Soup in Soup Maker Ingredients
- 3 cups sliced leeks (about 3 leeks, white and light green parts only)
- 5 cups sliced carrots (about 10 medium carrots)
- 1/3 cup red lentils, rinsed and picked over
- 2 x 1-liter cartons of low-sodium chicken stock (or vegetable stock for vegetarian)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 bunch scallions, chopped (for garnish)
- Crème fraîche, for serving
🥘 How To Make Carrot and Leek Soup in Soup Maker
- Prepare vegetables: Clean leeks thoroughly, then slice. Chop carrots into even rounds.
- Add to soup maker: Place leeks, carrots, red lentils, butter, and olive oil in the soup maker.
- Pour in stock: Add chicken or vegetable stock up to the MAX line. Season lightly with salt and pepper.
- Cook until smooth: Select the SMOOTH setting and let the soup maker cook and blend the ingredients.
- Serve hot: Ladle into bowls, top with a swirl of crème fraîche and a sprinkle of chopped scallions.
💭 Recipe Tips
- Wash leeks thoroughly: Leeks can trap dirt between their layers—slice and rinse well before cooking.
- Use red lentils: They break down as they cook, adding creaminess and protein without altering the flavor.
- Stock choice matters: Vegetable stock keeps the soup vegetarian, while chicken stock adds extra richness.
- Adjust seasoning at the end: Taste and add more salt or pepper once blended.
- Garnish generously: Crème fraîche and scallions give the soup a restaurant-style finish.
🥗 What To Serve Carrot and Leek Soup With?
This soup is delicious with a slice of warm crusty bread, garlic toast or a seeded baguette. For a fuller meal, pair it with a fresh green salad or a cheese platter. It also works beautifully as a first course for holiday dinners or cozy winter menus.
🎚 How To Store Carrot and Leek Soup Leftovers?
- Refrigerate: Store cooled soup in airtight containers for up to 4 days. Reheat gently on the stove or in the soup maker.
- Freeze: Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat before serving.
FAQs
Can I make this soup without a soup maker?
Yes. Sauté the leeks in butter and oil, then add carrots, lentils, and stock. Simmer until tender and blend with a hand blender until smooth.
Do I need to peel the carrots?
Peeling is optional. If the carrots are young and tender, just scrub them clean before chopping.
Can I replace crème fraîche with something else?
Yes, you can use sour cream, Greek yogurt, or a drizzle of heavy cream.
Can I make this soup vegan?
Can I make this soup vegan?
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📊 Carrot and Leek Soup in Soup Maker Nutrition Facts
Serving Size: 1 bowl (about 2 cups)
- Calories: 185 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 590mg
- Total Carbohydrates: 25g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 7g
Carrot And Leek Soup In Soup Maker
Course: Best Soup Maker Recipes, Dinner, LunchCuisine: American4
servings10
minutes25
minutes185
kcalCarrot and Leek Soup in Soup Maker is a creamy, hearty blend of carrots, leeks, red lentils, and stock. Finished with crème fraîche and scallions, it’s warming, flavorful, and ready in under 30 minutes.
Ingredients
3 cups leeks, sliced
5 cups carrots, sliced
1/3 cup red lentils
2 liters chicken or vegetable stock
2 tbsp butter
1 tbsp olive oil
Salt and pepper, to taste
Scallions, chopped
Crème fraîche, for garnish
Directions
- Add leeks, carrots, lentils, butter, and oil to soup maker.
- Pour in stock up to MAX line. Season.
- Select SMOOTH and cook until finished.
- Garnish with crème fraîche and scallions before serving.
Notes
- Wash leeks thoroughly: Leeks can trap dirt between their layers—slice and rinse well before cooking.
Use red lentils: They break down as they cook, adding creaminess and protein without altering the flavor.
Stock choice matters: Vegetable stock keeps the soup vegetarian, while chicken stock adds extra richness.
Adjust seasoning at the end: Taste and add more salt or pepper once blended.
Garnish generously: Crème fraîche and scallions give the soup a restaurant-style finish.
