Being a huge fan of curry, I really wanted to try out a curried soup so this was a new experience for me. I used an immersion blender at the end to give this a creamy texture, and warmed up some store-bought garlic naan bread for dipping. Honestly, this soup was absolutely amazing and is great for a rainy day. The added red pepper flakes really gave it a kick. If you are a fan of curry, I recommend trying this recipe. Don’t be surprised if you end up licking the bowl! You do not have to blend it at the end if you prefer the chunky vegetables but I think it gave the soup a perfect final touch.
4-6 small baby red potatoes -peeled and cubed
2-3 large leeks – cleaned and sliced
1 large clove of garlic – chopped
1 medium carrot – peeled and chopped
1 celery stick – sliced
1 cup coconut milk
1 32oz container of organic vegetable broth
2 tsp butter
1 bay leaf
1 tsp cardamom
1-2 tsp curry (to taste)
1 tsp turmeric
1 tsp red pepper flakes
Salt and pepper to taste
In a large saucepan melt 2 tbsp of butter and cook the potatoes, carrots, celery, and leeks until soft. Add in the chopped garlic and saute for another minute. If you need more liquid to cook the vegetables, add in some of the vegetable broth.
Once the vegetables are soft, add the spices and the remaining broth. Simmer for 15-20 minutes before adding the coconut milk. Simmer for another minute and then take off heat and remove the bay leaf. Blend with an immersion blender or use your stand blender in small batches, being careful not to burn yourself.
Add some cracked pepper and then serve with your favorite dipping bread.
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