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Curry Carrot-Leek Soup

Rated as 4.49 out of 5 Stars

"'This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip,' writes Valerie Engel of San Jose, California. 'I like to serve the soup with French bread, followed by scones with lemon curd for dessert."
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Ingredients

45 m servings
Original recipe yields 6 servings

Directions

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  1. In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 108 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 579 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Reviews

Read all reviews 30
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

You will not be disappointed with this soup!! While the carrots and leeks were cooking, I added one clove of garlic chopped and about a half tablespoon of ginger chopped. The ginger brings out t...

Most helpful critical review

I like carrots, I like leeks and I like curry but I didn't really like this soup. I don't know what went wrong. Maybe the kind of curry powder I used?

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You will not be disappointed with this soup!! While the carrots and leeks were cooking, I added one clove of garlic chopped and about a half tablespoon of ginger chopped. The ginger brings out t...

This soup was really good. I did make some modifications, though. I added 1/2 tsp. of allspice and used a turnip instead of a potato (due to allergies).

I loved this soup! I made it for a soup club and everyone raved about it for weeks. Like a few others, I used my own stock rather than boughten. I also added just a small amount of cayenne, and ...

Absolutely Scrumptillyicious! I added a bit of half and half to the 2nd serving & tossed in some caesar croutons. The croutons, especially the pumpernickel, made the soup even better! :)

This recipe was absolutely fabulous. The curry gave it such a nice kick! I changed one thing, I used sweet potato instead of a regular potato.

I didn't puree it and left it as a chunky soup. It was delicious!. I also used a half pound of carrots, only 2 leeks and 2 chicken bouillon cubes with 4 cups of water.

I made this last night for dinner with a guest coming over. It was fairly quick to put together. I didn't have enough leek, so I added about 1/2 of a yellow onion very thinly sliced. I doubled t...

I like carrots, I like leeks and I like curry but I didn't really like this soup. I don't know what went wrong. Maybe the kind of curry powder I used?

This is a good soup. Very similar in taste to the Curried Pear & Butternut Squash Soup on this site. My boyfriend was expecting this to be so horrible because he doesn't like carrots, but he s...