Vegan Potato Leek Carrot Soup

This warm, hearty and comforting vegetarian Potato, Leek, Carrot Soup is therefore flavoursome, savory and straightforward to arrange, its dairy-free and gluten-free. I side vegetable broth and coconut milk to administer the soup a creamy gently sweet flavor. slightly of turmeric, coriander, and cumin mix well for this flavoursome soup.

Cook for twenty minutes, season salt and pepper to style. ensure you wash the leeks alright, they're typically embedded with dirt or sand. Use solely the white and lightweight inexperienced a part of the leeks, save the inexperienced harder ends for creating homemade  vegetable broth. Use Associate in Nursing immersion mixer to create a creamy version of this soup. Back place Jamaica, we have a tendency to seldom ready integrated soups.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks leeks, white and light green parts only
• 2 medium potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 1 small zucchini, chopped
• 1 teaspoon dried thyme
• 1 cup coconut milk
• 3 cup vegetable broth
• 1/2 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt to taste

Instructions

1. Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
2. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
3. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

Adapted from HERE

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