Fall Gluten Free Healthy Indian Paleo Soup Vegan

(Vegan) Carrot And Leek Soup with Frizzled Brussels Sprouts

This post may contain affiliate links. Please read my disclosure policy.

Vegan Carrot Soup

This is a simple soup, made special with whole Indian spices and crispy shreds of Brussels Sprouts.  I think of it as a warmed up winter version of fresh spring carrot soup.  Once you try them, the frizzled Brussels sprouts will be your new BFFs.

For a vegan soup, the few alterations are in bold.

Carrot and Leek Soup
2 Tbsp butter or olive oil
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1/4 tsp turmeric
1/2 tsp garam masala or curry powder
a large thumb sized piece of fresh ginger, peeled and sliced
2 leeks, sliced and rinsed

  • Heat the butter in a large heavy bottomed pan and saute the spices for a minute or two.  The seeds will start to pop and give off a wonderful scent.
  • Add the leeks and saute for a few more minutes.

1 small green apple, peeled and diced
1 lb bag of carrots, peeled and rough chopped
4 cups chicken stock, vegetable stock, or water
salt and fresh cracked black pepper to taste
juice of 1/2 lemon

  • Add in the apple, carrots, and stock.  Bring to a simmer and cook until the carrots are tender.
  • Puree the soup in a blender, food processor, or with an immersion blender.  If you want a very smooth soup, put it through a sieve afterwards, but I like to bite down on the occasional coriander seed.
  • Return to the pot and bring back to temperature.  If the soup seems to thick, add a little water.  Add the lemon juice and season to taste with salt and pepper.

Frizzled Brussels Sprouts
12 Brussels sprouts
2 Tbsp butter or olive oil
salt and fresh cracked pepper to taste

  • Thinly slice the Brussels sprouts with a small sharp knife, avoiding the core end.  Fluff them to separate the leaves.
  • Heat the butter or oil in a large frying pan and stir-fry the sprout leaves until they are crispy.  Do this in stages if your pan is small, so you won’t crowd the sprouts.  You want them to fry, not steam.
  • They will first turn a brilliant green, but keep going, you want them to get browned and shriveled, or ‘frizzled’.  This only takes a couple of minutes.  Add more butter or oil if the pan goes dry.  Stir constantly.
  • Season with salt and pepper and spoon onto hot soup.

We’re starting a week of rain, and in Southern California, and that’s about as much winter wonderland as we get…stay cozy!


You Might Also Like


    Leave a Reply

  • Reply
    December 4, 2012 at 12:13 am

    This looks gorgeous, Sue. We love a good carrot soup in this house… might be a good idea to whip up a batch soon, actually… this “summer” weather we’re having has taken a turn! Also I love the brussels sprouts – a much healthier and more texturally satisfying alternative to croutons.

  • Reply
    SavoringTime in the Kitchen
    December 2, 2012 at 4:00 pm

    Love the frizzled Brussels sprouts! They would be a great topper for so many kinds of soup.

  • Reply
    Muhammad Farhan
    December 2, 2012 at 5:41 am

    5 Tips to a flat stomach

    There are long lasting ways to get the amazing middle
    you crave. These genius tips Will help you shed inches
    and pounds, banish the bloat, And feel even more
    gorgeous we have very best advice for quickly shrinking
    your tummy. Here are the surprising
    Hello, skinny
    jeans! Stop making these 5 Major mistakes and you will
    Finally lose your stubborn belly fat



  • Reply
    December 1, 2012 at 12:38 pm

    I’m always in the mood for soup lately – must be the miserable weather! I liked the idea of the sprouts on top, I’m trying to make myself like them at the moment.

  • Reply
    The Café Sucré Farine
    November 30, 2012 at 1:35 pm

    Sue, love everything about this soup, those frizzled sprouts are on my have to try list, They look and sound so fun and unique!

  • Reply
    Cathy at Wives with Knives
    November 30, 2012 at 3:14 pm

    Wow, does that ever look like it has lots of flavor! Carrots are one of my favorite veggies.

  • Reply
    Magnolia Verandah
    November 30, 2012 at 1:45 am

    I loving the word frizzle – I need a little frizzle in my soup.

    • Reply
      Sue/the view from great island
      November 30, 2012 at 4:27 am

      verb (used without object), verb (used with object)
      to form into small, crisp curls or little tufts.

      Who knew?!

  • Reply
    November 29, 2012 at 8:46 pm

    This soup looks amazing! Super-simple straight carrot soup is one of my favorites, but with crispy brussels sprouts–yay! 🙂

  • Reply
    Jacquelyn Grandy
    November 30, 2012 at 3:39 am

    What a beautiful and healthy soup Sue. I especially love the frizzled Brussels. I might have to make a whole pan of them. What a great side dish.
    Beautiful staging job as well 🙂

  • Reply
    l o v e l y t h i n g s
    November 30, 2012 at 3:35 am

    Your soup looks and sounds delicious! You are always so creative and of course you make everything look beautiful!

  • Reply
    November 29, 2012 at 10:50 pm

    Yummy….this soup looks lovely. Beautiful color

  • Reply
    November 29, 2012 at 9:29 pm

    I need to try those frizzled brussels sprouts, ASAP! I typically make my favorite caramelized brussels sprouts for a quick side dish, but I am going to try this next time instead. They sound delicious. Thanks for a great new idea!

  • Reply
    Averie @ Averie Cooks
    November 29, 2012 at 8:21 pm

    Ok I want the soup – I love carrots and brussles and that it’s vegan, too!

    But I REALLY want your tablescape. The tablecloth, plates, lighting, the whole mood, dishes, props – SO beautiful, Sue!

    • Reply
      Sue/the view from great island
      November 30, 2012 at 4:31 am

      Thanks Averie…I knew all those pashminas that my girls and I have collected over the years would be good for something 🙂