Cream of Yellow Carrot, Leek, and Saffron Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Makes 4 to 6 servings



  1. In a large saucepan, soften the leeks and garlic in the butter with the saffron. Add the broth, carrots, and potatoes and bring to a boil.
  2. Cover and simmer for about 20 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Add the cream. Add broth, if needed. Season with salt and pepper. Serve drizzled with honey.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With 30% less sodium commercial broth and 5 ml (1 tsp.) of honey per serving

Content % Daily Value
Calories 195  
Total Fat 7.7 g  
Saturated Fat 5 g  
Sodium (salt) 639 mg  
Carbohydrates 28 g  
Fibre 3 g  
Protein 4 g