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.

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