Vegan Carrot, Leek, and Saffron Soup

This type of soup would usually call for heavy cream, but here it is replaced with luscious coconut cream.

Serves: 4Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 2 Tbsp. coconut oil
  • 2 medium leeks, coarsely chopped
  • 1 medium red bell pepper, seeded and diced
  • 1 lb. carrots, peeled and sliced
  • 1 Tbsp. ground coriander
  • 1⁄4 tsp. cayenne pepper
  • 1⁄2 tsp. ground turmeric
  • 1⁄2 tsp. saffron
  • 4 cups vegetable stock
  • 1⁄8 tsp. salt
  • 1⁄4 tsp. white pepper
  • 1 cup cooked white rice
  • 1⁄2 cup canned coconut cream or full-fat coconut milk
  • 1⁄2 tsp. paprika


  • Melt coconut oil in a medium saucepan over medium heat. Add leeks and cook 7 minutes or until translucent.
  • Add bell pepper and carrots, and cook another 5 to 7 minutes or until carrots soften just slightly.
  • Add coriander, cayenne, turmeric, and 1⁄2 teaspoon saffron and stir. Cook 1 minute. Add stock, salt, and pepper and bring to a boil. Reduce heat to low and cover. Cook 20 to 35 minutes or until vegetables are very tender.
  • Remove soup from heat and let cool to room temperature. Using a blender or food processor, purée soup in batches. Return to pot, stir in rice, and cook until warmed through. Serve in soup bowls with a swirl of coconut cream in each and garnished with paprika.