Jamie Oliver Carrot And Leek Soup

I made this Jamie Oliver Carrot And Leek Soup the other day, and it sort of surprised me. Warm, slightly sweet from the carrots, with that mellow depth you get from slow-sweated leeks. The smoked paprika adds a whisper of something woodsy and warm, like autumn tucked inside a spoon. It’s not fancy. Just… cozy. The kind of thing you eat barefoot, wrapped in a blanket, watching the rain smack against the kitchen window. Inspired by Jamie Oliver, of course.

Ingredients Needed

• 4 cups (600g) carrots, peeled and chopped up a bit
• 2 cups (200g) leeks, sliced thin – rinse them well, they hide dirt like pros
• 1 small onion, chopped – doesn’t need to be perfect
• 4 sun-dried tomatoes, chopped – optional, but kinda magical
• 2 ½ cups (600ml) chicken stock or water, depending on what you’ve got
• Salt – to taste, obviously
• 1 tablespoon chili flakes – or a bit less if you’re shy with heat
• A few sprigs of thyme (or about a teaspoon dried if that’s what’s lurking in the cupboard)
• 3 tablespoons olive oil – the good kind, if you’ve got it
• Half a tablespoon smoked paprika – don’t skip it

How To Make Jamie Oliver Carrot And Leek Soup

1. Start by heating the olive oil in a big pot. Not too hot, just enough so it shimmers. Toss in the leeks and onions. Stir them around, let them soften for a few minutes. You want them gentle and glossy, not browned or aggressive. This part? It smells like dinner already.
2. Carrots in next. Stir again. Then come the sun-dried tomatoes – if you’re using them. They’re not mandatory, but they do something mysterious to the flavor. Toss in the chili flakes, the paprika, the thyme. Mix it all around so the veggies catch all that fiery red goodness. Kinda looks like it shouldn’t be healthy. But it is.
3. Now the stock. Pour it in. Give it a good stir. Clap the lid on and wait. Bring it to a boil first, then drop the heat. Let it simmer about 20 minutes – long enough for the carrots to soften until they yield without a fight.
4. When it’s all tender, kill the heat. Time to blend. I used a stick blender right in the pot. But if you don’t have one, a normal blender works fine. Just let it cool a little so you don’t burn your hands like I did once (never again). Blend until it’s creamy. Not baby-food smooth – you want a bit of soul in there.
5. Taste it. Needs salt, A splash more stock? Fix it. Then eat. With warm bread, maybe. Or just straight from the bowl while leaning against the counter. I won’t judge.

Why I Love This Recipe

This soup showed up on a tired Tuesday night. I didn’t want to cook. But once the leeks hit the oil, something shifted. It made the kitchen smell like someone cared. We ate it with torn baguette and old jazz on the radio. It’s not just food – it’s a kind of pause. An edible exhale.

Recipe Tips

• Use veg stock if meat’s not your thing.
• No paprika, Try cumin or chipotle powder – different vibe, still great.
• Don’t skip the blending. Texture matters.
• Cream, Sure, swirl some in. Or yogurt.
• Make more than you think you need. You’ll want it tomorrow.

How To Store This Jamie Oliver Carrot And Leek Soup

• At Room Temperature Let it cool a bit. Not all day, just an hour or so. Then move it along to the fridge or freezer.
• In the Fridge Stick it in a sealed container. Four days, easy. Gets better with time.
• In the Freezer Freeze in bags if you want to save space. Just label it – future-you will thank present-you.
• Reheating Stovetop wins. Gentle heat, stir occasionally. If you’re desperate, microwave’s fine. Stir halfway. Don’t nuke it to death.

Let’s Answer a Few Questions! (FAQs)

Can I use veggie stock instead of chicken?
Of course. Tastes just as deep, just a little cleaner.

Do I have to peel the carrots?
Not really. Wash them well and you’re good. The peel has character.

Is this kid-friendly?
Yeah – just ease up on the chili flakes.

Can I double it?
Totally. It scales beautifully. Just get a bigger pot.

What if I don’t have sun-dried tomatoes?
Use a little tomato paste. Or skip it. Still delicious.

Nutrition Facts (per serving)

• Calories: 150
• Carbs: 18g
• Protein: 3g
• Fat: 8g
• Sugar: 8g
• Fibre: 5g
• Sodium: 600mg

Try More Recipes:

• Jamie Oliver Celery Soup
• Jamie Oliver Pea And Mint Soup Recipe
• Jamie Oliver Carrot Orange Soup