Review Your Order

Shopping Cart

  • 0 Total
  • $0.00

KitchenAid Spiralizer Attachment


New & Exclusive

Creamy Leek and Ginger Soup with Carrot-Puree Swirl

Serves: Makes 4 Servings


  • 5 to 6 cups low-sodium chicken or vegetable broth
  • 2 pounds leeks (about 3 large), white and pale green parts only, chopped (about 4 cups)
  • 2 carrots, peeled and trimmed, cut into 2-inch lengths
  • 1 cup potatoes, peeled and cubed (about 5 ounces)
  • 1 tablespoon peeled, finely chopped fresh ginger
  • 1 tablespoon tomato paste
  • 1 clove garlic, chopped
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon finely chopped fresh cilantro leaves, for garnish


This light soup is made creamy by pureeing the leeks and potatoes, not by adding any dairy. The ginger is a surprise, adding a pleasant zing to the mix, while the bright orange swirl of pureed carrot atop each serving adds both color and flavor.

In a 3- or 4-quart saucepan or saucier, combine 4 cups of the broth, the leeks, carrots, potatoes, ginger, tomato paste, garlic, and ½ teaspoon salt, and bring to a boil over high heat. Adjust the heat to a simmer, cover, and cook for 25 minutes, or until the vegetables are very tender. Let cool slightly, then lift the carrots from the pan using a slotted spoon and set aside.

Process the soup directly in the pot until very smooth, with an immersion blender. Alternatively, working in batches, transfer to a stand blender or food processor and process until very smooth. Add a small amount of the remaining broth to thin the soup to preferred consistency, and then return to the saucepan.

Place the curry in a small saucepan over low heat for 1 minute. Add the reserved carrot pieces and ½ cup of the remaining chicken broth and simmer for 3 minutes. Remove form the heat. Puree the carrot mixture with an immersion blender. Or, puree the mixture in a stand blender or food processor. Taste and adjust the seasoning with salt.

Reheat the soup and season to taste with salt and pepper. Ladle the soup into bowls, and swirl a spoonful of the carrot puree in the center of each bowl. Garnish with the cilantro leaves and serve hot.

by Marie Simmons and Sur La Table, Things Cooks Love

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?