Simple, practical, and full of everyday flavour, Carrot Celery Leek Potato Soup. Vegan Gluten Free is a vegan, vegetarian Gluten-free, Vegan main course made with organic canola oil or coconut oil, of garlic chopped, and chili flakes in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

  • 1 teaspoon organic canola oil or coconut oil
  • 3 cloves of garlic chopped
  • chili flakes (to taste)
  • 1 cup leek (chopped and washed)
  • 1 cup carrots (chopped)
  • 1 cup celery (chopped)
  • 1/2 cup potato
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Cajun spice or spice blend of choice
  • 1 cup water
  • salt (to taste)
  • 1 teaspoon raw sugar or agave syrup

Method

  1. In a pan, add a teaspoon organic canola oil or coconut oil, Add 3 cloves of garlic chopped, chili flakes and cook for a minute on medium heat.
  2. Add the leek and cook for another minute.
  3. Add the chopped carrots, celery and potato.
  4. Add the cumin powder and Cajun spice or spice blend of choice and mix well.
  5. Cook covered for 5 minutes.
  6. Add the water, salt, raw sugar or agave syrup and Cook covered on low heat for 10 minutes, stirring 1-2 times in between.
  7. Take off heat and cool for a minute.
  8. Blend this into a smooth puree and pour into the same pan. Add more water to get desired consistency.
  9. Cook on medium heat in the pan till it comes to a boil. Adjust salt and spice..
  10. Garnish with thinly chopped carrot, celery and/or leek

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.