Curried Potato-leek Soup



Preparation time: 15 minutes
Cooking time: 35 minutes

Yield: 4 servings
Serving size: 16 ounces


1 cup onion, chopped
1 tablespoon extra virgin olive oil
2 medium potatoes, cut into small chunks
1 leek, cut into small chunks
1 large carrot, cut into small chunks
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 bay leaf
2 quarts organic, low-sodium vegetable broth
2 tablespoons curly parsley, finely chopped, for garnish


  1. Sauté the onion in a 6-quart saucepan in the olive oil on medium-high heat for 10 minutes.
  1. Add the potatoes, leek, carrot, salt, black pepper, turmeric, cumin, coriander, bay leaf and vegetable broth, cover andbring to a boil. Reduce the heat and simmer, covered, about 15 minutes, until the vegetables are fork tender.
  1. Remove the bay leaf, then ladle the vegetables and broth into a blender. Blend on medium-low speed until all of the vegetables are puréed, about 30-45 seconds.
  1. Pour the soup into bowls, and garnish with the parsley.

Nutrition Facts

Per serving:
Calories: 160
Protein: 2g
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0g
Sodium: 869mg
Dietary fiber: 3g

Susan Ojanen is an integrative nutrition coach and owner of, based in Bristol, Tennessee. She is passionate about helping clients worldwide achieve their health goals by making sensible and maintainable lifestyle changes.

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