Indian style carrot and ginger soup

Name: Indian style carrot and ginger soup Recipe
Yield: 4
Ingredients: Soup:; 2 tablespoons butter or olive oil; 2 medium leeks white and light green parts sliced; 1 lb carrots (450 g or 3 large carrots) sliced; 1 potato cut into 1/2-inch cubes; 1 red bell pepper seeded and chopped; 2 jalape�os or green chilies seeded and finely chopped; 1 1/2-inch piece fresh ginger grated or minced; 1 tablespoon ground coriander; 3/4 teaspoon chili powder; 2/3 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon amchoor powder (optional); pinch of cayenne; handful of dried curry leaves; 4 to 5 cups vegetable stock; Finish:; 1/2 to 1 cup soy milk; 1 teaspoon sea salt or to taste; fresh cracked black pepper to taste; small handful of fresh parsley or cilantro chopped

Number of Servings: 4

Ingredients

Soup: 2 tablespoons butter or olive oil 2 medium leeks, white and light green parts, sliced 1 lb carrots (450 g or 3 large carrots), sliced 1 potato, cut into 1/2-inch cubes 1 red bell pepper, seeded and chopped 2 jalape�os or green chilies, seeded and finely chopped 1 1/2-inch piece fresh ginger, grated or minced 1 tablespoon ground coriander 3/4 teaspoon chili powder 2/3 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) pinch of cayenne handful of dried curry leaves 4 to 5 cups vegetable stockFinish: 1/2 to 1 cup soy milk 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste small handful of fresh parsley or cilantro, chopped

Directions

To make the soup, melt the butter or oil in a large heavy-bottomed pot over medium heat. When hot, add the leeks to the pan and stir for 5 to 8 minutes or until the leeks begin to soften Add the carrots, potato, red pepper, jalape�os or chilies, and ginger. Cook, stirring often, for 6 to 8 minutes. Add the ground spices and curry leaves and stir to coat the vegetables. Continue to stir for 1 minute.

Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the vegetables are tender. Remove from heat and pur�e the soup until smooth with an immersion blender or in batches in a countertop blender. Return to the stove and whisk in the coconut milk or cream. Season with salt and black pepper to taste.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GTKARLA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving