Curried Carrot & Leek Soup
Serves 415 mins prep30 mins cook
A comforting winter soup made with roasted curried carrots, garlic, onion, celery, leek, ginger, turmeric, herbs, coconut cream, and topped with crispy sourdough breadcrumbs, tahini, and fresh parsley. Perfect for using up leftover vegetables from your fridge.
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What you need
Instructions
1: Roast the curried carrots, garlic, and onion. 2: Prepare the celery, leek, ginger, and turmeric. 3: Combine the roasted vegetables with the herbs, coconut cream, wine, and stock in a pot. 4: Simmer until everything is cooked through. 5: Blend the soup until smooth and creamy. 6: Serve with crispy sourdough breadcrumbs, tahini, and fresh parsley on top.View original recipe