Everyday Meals

Potato, Leek, Carrot and Turmeric Soup


  • 6 ounces egg noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 (2 inch) piece ginger root, minced
  • 2 cloves garlic, minced
  • 1leek, sliced into 1/2-inch pieces
  • 2carrots, cut into cubes
  • 2 stalks celery, sliced into 1/2-inch pieces
  • 2potatoes, peeled and cubed
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • 3 cups water
  • 2 cups vegetable broth
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

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