Potato, Leek, Carrot and Turmeric Soup

  • Recipe By
  • Published Sep 2nd
  • Ready In1h 2m
  • Servings4
  • Calories388
A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Potato, Leek, Carrot and Turmeric Soup Ingredients

The following are the ingredients needed to make delicious Potato, Leek, Carrot and Turmeric Soup for 4 servings:

  • 6 ounces egg noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 (2 inch) piece ginger root, minced
  • 2 cloves garlic, minced
  • 1 leek, sliced into 1/2-inch pieces
  • 2 carrots, cut into cubes
  • 2 stalks celery, sliced into 1/2-inch pieces
  • 2 potatoes, peeled and cubed
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 3 cups water
  • 2 cups vegetable broth

Potato, Leek, Carrot and Turmeric Soup Cooking Instructions

  • Prep30m
  • Cook31m
  • Ready In1h 2m

To cook Potato, Leek, Carrot and Turmeric Soup, you need about 30 minutes of preparation time. The time needed to cook this Potato, Leek, Carrot and Turmeric Soup is about 31 minutes , and you can serve your Potato, Leek, Carrot and Turmeric Soup within 1 hour 2 minutes . The following are the steps to cook Potato, Leek, Carrot and Turmeric Soup easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
  2. 2 Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
  3. 3 Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
  4. 4 Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.


  • Cook's Note:
  • Substitute chicken broth for the vegetable broth if desired.

Nutrition Facts

Per Serving: 388 calories; 12.6 grams of fat; 59.8 grams of carbohydrates; 9.6 grams of protein; 35 milligrams of cholesterol; 587 milligrams of sodium.

  1. Feb 24th 2019

    I really liked this but the pepper seemed to overtake the broth. I will definitely make this again but use a little less pepper. After I sauted the vegetables, I just added the water and b ...

  2. Dec 30th 2018

    I decided to simplify a few steps. Once the veggies were sauted, and before the cover and cook step, I added both the water AND broth, along with uncooked noodles. Then covers and simmered ...

  3. Apr 18th 2018

    Very good. I substituted coconut oil for olive oil, fresh turmeric instead of ground, and added parsnips and cashews. I parboiled the carrots, parsnips, and potatoes just because I prefer so ...

  4. Apr 23rd 2017

    I made this dish accordingly, but it seemed to lack some flavor so I added cumin and that helped the dish out tremendously. Will make again, but will add cumin again.

  5. Mar 5th 2017

    Loved this soup. I had to add 1tsp more fresh ginger to the soup as it wasn't strong enough. But overall a good result and very easy to make.

  6. Dec 9th 2016

    See my reviews under another great recipe for "Potato Leek Soup II" by Julie. I took both recipes and combined them to make one fantabulous soup! I loved both versions, and could not decide ...

  7. Nov 13th 2016

    Made it for the first time last week and it came out awesome! I added some more ingredients for more flavor:

  8. Jun 9th 2016

    I made it at a soup kitchen I volunteer at . Everyone loved it! I will make again!

  9. Feb 5th 2016

    This was wonderful! We subbed zucchini "zoodles" for the egg noddles, just adding them raw at the last 2 minutes to warm up but stay crunchy. It is hearty. It is full of flavor. It is defini ...