When it comes to soups, leeks are the bees knees. They’re the gentler cousin of onions; their flavor is soft and sweet rather than sharp, and when cooked slowly, they practically melt into whatever you’re making. The trick with leeks is cleaning them properly, but I think its worth the trouble. Dirt loves to hide between the layers, so once you slice them, swish them around in a bowl of cool water and let the grit fall to the bottom before scooping the leeks back out. You’ll be rewarded with clean, tender pieces that give your soup that buttery, mellow base that onions alone can’t quite mimic.
That said, I often add a small amount of onion anyway. In this recipe, just a third of one does the trick. It’s enough to deepen the flavor without overpowering the leeks. Onion brings a subtle background note that makes everything else taste more balanced. You can also add a bit of chopped celery for that classic soup backbone—it adds an earthy saltiness that plays well with the sweetness of carrots.
Then there’s the celery root, or celeriac. It doesn’t get the attention it deserves, and I genuinely mean that. Not only is it hard to find (in Nashville I have to go to Whole Foods or Sprouts to snag it), but it’s just so uncommon in standard recipes. If you’ve never used one, don’t let its knobby, intimidating look throw you off. Under that rough skin is a pale, crisp interior with a clean, nutty flavor that tastes like a mix between celery and mild potato. The easiest way to prep it is to cut off the top and bottom first so it sits flat on your board, then slice down the sides with a knife to remove the outer skin before dicing it into cubes. Kinda like a pineapple but for a root vegetable. Once simmered, it softens beautifully into a lush, creamy cube without needing any dairy.
Together, all these ingredients create a soup that’s both light and soothing. The carrots give color and sweetness; the leek and celery root add depth; the lemon and dill at the end bring the lift and make it all pop. The key to the lemon by the way, is to add it right before serving. Heat can dull citrus flavor, so by stirring it in at the very end, you preserve that spark of brightness that makes each spoonful taste… in no better terms that I can think of in this very moment, alive.
If you want your soup a little richer, feel free to blend in a splash of oat milk or even half a cup of pureed cooked white beans. It’ll make the texture extra smooth while keeping it plant-based. For a lighter finish, top your bowl with a swirl of coconut yogurt, a drizzle of olive oil, or a handful of fresh herbs (more dill is always an option on the table in my eyes). It also keeps and reheats beautifully, especially once the flavors have had time to mingle.
This recipe is doesn’t require much to be successful: a knife, a pot, and a few humble vegetables. But once you take that first spoonful, it feels like you’ve done something special for yourself or your family. That’s what I love most about soups like this. They remind you that good food doesn’t need to be complicated; it just needs to be cared for.
Carrot Leek Celery Root Soup with Dill and Lemon
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil or ¼ cup vegetable broth for oil-free
- 1 medium leek white and light green parts only, cleaned and sliced
- ⅓ small yellow onion diced (optional)
- 1 small celery stalk chopped (optional)
- 2 medium carrots peeled and sliced
- 1 small celery root celeriac, peeled and diced (about 2 cups)
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground coriander optional but adds warmth
- Zest of 1 lemon
- Juice of ½ lemon more to taste
- 2 tablespoons fresh dill chopped (plus more for serving)
- Optional garnish: coconut yogurt or cashew cream swirl extra lemon zest, microgreens, or olive oil drizzle
Instructions
- In a large pot over medium heat, warm olive oil. Add leek, onion (if using), and celery (if using). Cook 3–4 minutes until softened and fragrant. Add garlic and stir for another 30 seconds.
- Stir in carrots and celery root. Season with salt, pepper, and coriander if using. Cook 5–6 minutes, stirring occasionally, until the edges begin to soften.
- Pour in vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20–25 minutes, or until the vegetables are fork-tender.
- Stir in lemon zest, lemon juice, and chopped dill. Taste and adjust seasoning—add more lemon juice or salt as needed.
- Ladle into bowls and top with an extra sprinkle of dill, a swirl of coconut yogurt, or a drizzle of olive oil.