Eating In: Carrot-Leek Soup with Quinoa

Sometimes I have a bit of an app problem. Yes, iPhone apps. Not as bad as some people, certainly, but I’m always reading about all these cool apps and then downloading them and then forgetting I have them and letting them just hang about cluttering up my phone. Some of them are even quite good! For instance, KptnCook (don’t ask me what the name means) offers up three recipes a day, generally of the healthy, under-30-minute variety. Of course, I miss a lot of the recipes due to the aforementioned forgetting about the app, but when I DO remember to use it, the recipes generally turn out rather well. Which brings me to this recipe, which is heavily based on one from KptnCook – carrot-leek soup with quinoa (and other things too!).

Carrot-Leek Soup with Quinoa

The soup is ridiculously simple – cooked and puréed carrots and leeks, served with a scoop of quinoa and topped with parsley, caramelized onions (if you’re lucky and happen to have them on hand like I did), and pepitas.

Carrots and Leeks

You could probably customize the toppings however you see fit, or leave out the quinoa for something a bit lighter. You could probably even throw in some other root vegetables to vary the base, or…well, you get it. This soup is versatile.

Carrot-Leek Soup with Quinoa
Adapted from Jessica Benczewski of Berliner Küche, via KptnCook

I do think the soup itself, pending how good your carrots are (you can also buy and chop 2-3 medium carrots, I just had grated on hand), can use a little extra punch, so feel free to experiment with spices (something to give it a little extra tang or kick could be good). But it’s a super healthy, super easy meal.    


1 stalk leek
2/3 cup grated carrots
1/4 cup whipping cream
3 1/3 cup vegetable broth
1/4 cup quinoa
Salt, to taste
Pepper, to taste
1/2 cup parsley
Caramelized onions, optional
Pepitas, optional

Wash leek and cut into rings. Cook quinoa according to package directions.

Add carrots and leek to a pot and pour in vegetable broth until covered. Bring to a simmer at medium heat.

When vegetables are tender, blend using an immersion blender and stir in whipping cream. Season to taste with salt and pepper. Let soup continue to cook while you wash and chop the parsley.

To serve, add quinoa to the soup and top with parsley, onions, and pepitas (if using).

I was not compensated for this post. All the opinions are my own.


One thought on “Eating In: Carrot-Leek Soup with Quinoa

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.