Delia Smith Carrot And Leek Soup Recipe

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This carrot and leek soup is my cosy, weeknight-friendly take on the classic British favourite, with sweet roasted carrots, buttery leeks, and a smooth, velvety finish. The flavour is gently savoury with natural sweetness from the carrots and a soft oniony warmth from the leeks. It is an easy soup with straightforward steps, even if you are new to blending soups. Total time is about 55 minutes, most of it hands-off while the carrots roast and the soup simmers.

Ingredients

For the roasted carrots

600g carrots, peeled and cut into 2cm chunks
1 tbsp olive oil
Pinch of salt

For the soup base

25g unsalted butter
2 medium leeks, trimmed, washed well, and thinly sliced (about 300g prepared)
1 medium potato (about 180g), peeled and diced
1 garlic clove, finely chopped (optional)
1 bay leaf
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1.1 litres vegetable or chicken stock, hot
1 tsp fine salt, plus more to taste
1/4 tsp black pepper, plus more to taste

To finish and serve

150ml whole milk (or single cream for a richer soup)
1 to 2 tsp lemon juice, to taste
Chopped chives or parsley (optional)

How to Make Delia Smith Carrot And Leek Soup Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with parchment, or simply oil it lightly, so the carrots roast rather than stick.
Roast the carrots: Tip the carrots onto the tray, drizzle with olive oil, and toss with a pinch of salt. Roast for 20 to 25 minutes, turning once, until tender and lightly golden at the edges.
Prepare the vegetables: While the carrots roast, slice the leeks and rinse them well. Leeks hold grit in the layers, so give them a good swish in a bowl of cold water, then lift them out and drain.
Start the soup base: Melt the butter in a large saucepan over low to medium heat. Add the leeks and cook gently for 8 to 10 minutes, stirring now and then, until soft and sweet-smelling (keep the heat low so they do not brown).
Mix in the thickener: Stir in the diced potato (and garlic, if using) and cook for 1 minute. This quick step coats the potato in butter and helps the soup blend up creamy later.
Cook (the soup “bake” step, but on the hob): Add the roasted carrots, hot stock, bay leaf, and thyme. Bring to a gentle simmer, then cook for 15 to 20 minutes, until the potato is completely soft and the flavours have melded.
Cool safely before blending: Take the pan off the heat and remove the bay leaf. Let the soup stand for 5 minutes so the steam calms down, then blend until smooth with a stick blender (or in batches in a jug blender).
Finish and assemble: Stir in the milk (or cream) and warm the soup gently without boiling. Season with salt and pepper, then add lemon juice a little at a time until the flavour tastes bright and balanced. Ladle into bowls and sprinkle with chives or parsley.

Tips

How do I stop leek soup from tasting harsh or oniony?

Keep the leeks on a low heat and let them soften slowly in the butter. Browning them can make the flavour sharper. If you have time, give them the full 10 minutes so they turn sweet and silky.

How can I make the soup extra smooth and velvety?

Blend thoroughly, then (if you want a really refined texture) pass the soup through a sieve. Using potato also helps. For a richer finish, swap the milk for single cream, or add a small knob of butter right at the end.

Why is my carrot and leek soup too thick or too thin?

If it is too thick, add a splash of hot stock or hot water until it loosens. If it is too thin, simmer uncovered for 5 to 10 minutes to reduce, or blend in an extra small cooked potato if you have one.

Can I skip roasting the carrots?

Yes. Roasting adds deeper sweetness, but it is not essential. If you skip it, add the raw carrots to the pot with the stock and simmer until very tender, usually 25 to 30 minutes total simmer time.

Serving Suggestions

Thick slices of buttered crusty bread or a warm baguette
Cheese toasties, especially mature Cheddar
A spoon of crème fraîche or Greek yogurt with black pepper
A simple green salad with a sharp vinaigrette

Storage

Room temperature

Cool the soup quickly, then do not leave it out for more than 2 hours. Soup is best stored chilled as soon as it has stopped steaming.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob until piping hot, stirring often so it does not catch.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat thoroughly. If the soup separates slightly after thawing, a quick blend or vigorous whisk while reheating brings it back together.

How to Make Delia Smith Carrot And Leek Soup Recipe

Nutrition

Calories: 220 kcal
Carbohydrates: 26 g
Protein: 5 g
Fat: 11 g
Saturated fat: 6 g
Sodium: 720 mg

Nutrition values are estimates and will vary depending on the stock, milk or cream, and portion size.

FAQs

Can I make carrot and leek soup without potato?

Yes. The potato helps thicken the soup and gives it a creamy texture, but you can leave it out. Simmer the soup a little longer and blend very well. If you want it thicker without potato, use slightly less stock or add a spoonful of cream at the end.

How do you properly clean leeks for soup?

Trim the root end and dark green tops, then slice the leeks and rinse the slices in a bowl of cold water. Swish gently so any grit sinks to the bottom, then lift the leeks out into a colander. Avoid pouring the water out over the leeks, as that can tip the grit back on top.

Can I make this carrot and leek soup vegetarian or vegan?

Absolutely. Use vegetable stock and swap the butter for olive oil. For a vegan finish, use unsweetened oat milk or a splash of coconut milk (it will add a mild coconut note).

Can I freeze carrot and leek soup with milk or cream in it?

You can. Dairy-based soups sometimes separate slightly after freezing, but it is easy to fix by reheating gently and blending or whisking until smooth. For the most stable result, freeze the soup before adding milk, then stir the milk in after reheating.

What is the best stock to use for carrot and leek soup?

A good-quality vegetable stock keeps the flavour clean and lets the carrots shine. Chicken stock makes it a little more savoury and rounded. If your stock is salty, hold back on extra salt until the end.