Indian style carrot and ginger soup

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 jalapeños 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

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, jalapeños 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 purée 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.