This sweet fall soup makes a lovely starter for a formal dinner party.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Soup
Cuisine: Vegan
Keyword: carrot, coconut, turnip
Servings: 6servings
Author: Trish Cowper | The infinebalance Food Blog
Ingredients
2-3leekthinly sliced (white and light green parts only) , about 1 cup
1Tbsp.olive oil
3turnipspeeled and diced, about 3 cups
2large carrotchopped
2medium potatoroughly chopped – leave the peel on or off, it’s all good
1cupsvegetable stock
3cupswaterenough to just cover the simmering veggies
⅛tsp.nutmeg
⅛tsp.black pepper
½tsp.cinnamon
1tsp.cumin
½tsp.old bay seasoning
¼tsp.cayenne
1tsp.dried dill
¾cupfull fat coconut milk
salt to taste
Instructions
In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.
Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil. Use just enough liquid to almost cover the vegetables – adjust as necessary. You can always add more later to the pureed soup to get the consistency you like.
Reduce heat to a simmer and cook the vegetables until vegetables are tender - 20-30 minutes. Puree the soup in batches in a high-speed blender, return to the pot, add the coconut milk and heat through. Taste for seasonings and serve. Serves 6-8.