Edamame, Carrot, and Potato Soup


  • 2 cups leeks (about 3) sliced and thoroughly washed.
  • 1 Tablespoon soybean oil
  • 1-quart vegetable or chicken broth, divided
  • 2 cups carrots, sliced (about 3 large)
  • 2 cups russet potatoes peeled and cubed.
  • ½ cup frozen shelled edamame
  • ½ cup soft silken tofu
  • Season as desired-dash white pepper, pinch of marjoram and/or dill weed.



  1. Slice and wash the white and green parts of the leek. Drain.
  2. Add oil to large cooking pot. Add leeks, sauté for about 5 minutes, stirring frequently.
  3. Add 1 cup broth, carrots, potatoes, and edamame: simmer 5 minutes.
  4. Add remaining broth; simmer for about 30 minutes until vegetables are tender.
  5. Add tofu to soup.
  6. Using an immersion blender, puree soup until smooth.
  7. Add desired flavoring.


Serve Hot or Chilled


Yield: 2 quarts

Edamame, Carrot & Potato Soup

Recipe and Photo Courtesy of The Soyfoods Council.

The Soyfoods Council