Carrot Leek Soup

Carrot Leek Soup
Carrots, leeks, and thyme make a simple, nourishing trio. Jennifer McGruther
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Carrots and leeks simmer together in chicken broth for a simple, nourishing soup. Fresh thyme gives the soup a delicate herbal note while sour cream, added just at the very end of cooking, delivers a lovely creaminess and pleasant tang. Ghee’s nutty flavor works well in this recipe, but butter and olive oil are easy swaps.

Serves 6
  • 2 tablespoons ghee
  • 3 medium leeks, white and light green parts only, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fine salt
  • 4 ribs celery, chopped coarsely
  • 2 pounds carrots, peeled and chopped coarsely
  • 5 cups chicken broth
  • 1 cup sour cream
Melt the ghee in the bottom of a Dutch oven or heavy stock pot over medium heat, and then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat for about 5 minutes, or until they begin to turn tender.
Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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