June 10, 2016
Soups/Stews, Dairy, Vegetables,
Potatoes, Indian, Budget-Friendly, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spices, Kosher Dairy more
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"Indian ingredients in this classic soup introduce new flavors to this old favorite. The coconut cream produces a smooth and silky texture, while the turmeric adds a gentle curry undertone. Recipe by Dominique Roche."
Prepare ingredients and gather cooking pots and utensils.
Peel and cut the potatoes into 1 inch squares.
Slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands.
Chop shallots, crush garlic with a knife and then chop finely.
In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.
Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.
Add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes. After 20 minutes, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.
To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Return the mixture to the pot with the remainder of the soup, and stir until well blended. Lower heat to simmer and allow to finish on simmer for another 5 minutes. Adjust salt and pepper to taste.
Serve hot, with a sprinkle of chopped fresh parsley or cilantro.
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