I haven’t had the chance to post for quite some time, but I have been cooking and taking pictures! Time to get a few recipes up here. I’ll start off with a simple soup, but I promise, you will love it! So yummy. I had run out of curry powder and cayenne pepper one time when making this and used red thai chili paste instead – loved it!
1 tbsp olive oil
2 leeks, white and light green parts only, roughly chopped
4 large carrots, peeled and chopped
2 tbsp finely chopped fresh ginger
1 tsp curry powder
1 tsp ground cumin
¼ tsp cayenne pepper
Sea salt and fresh ground black pepper, to taste
3 cloves garlic, chopped
4 cups low-sodium vegetable broth
½ cup low-fat coconut milk
Fresh cilantro for garnish (I also used a bit of plain greek
1 – Heat oil in a large soup pot over medium heat. Add leeks, carrots, ginger, curry powder,
cumin, cayenne, salt and black pepper.
Cook until vegetables are soft but not browned, about five minutes. Add garlic and cook for one minute over same
2 – Add broth and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, until
vegetables are tender and flavours meld.
3 – Remove soup from heat, add coconut milk and carefully
blend with an immersion blender, stand blender or food processor until smooth,
working in batches, if necessary.
Garnish with cilantro (and greek yogurt if you’d like)
Enjoy! Kristi 🙂