It’s amazing how comforting and nourishing a hot bowl of
soup can be. This is a perfect soup to warm you up on a rainy day and it takes
no time to make at all. Even better it is a delicious, filling soup that is
completely gluten and dairy free!
I made this recently because I’d received some vegetables
from my Mother-in-law as they were moving and she was emptying her fridge. I
used what I had but don’t worry too much about exact quantities – if you have 1
sweet potato use it all, you just might need to add a little extra stock. I
like this particular soup to have texture which is why I grate the veggies but
if you prefer you could easily blend it for a smooth, thick soup.
Serves 4
1 tbsp olive
oil
2 leeks,
cleaned and sliced
4 carrots,
peeled and grated
½ good sized
sweet potato, peeled and grated
2 cloves of
garlic, crushed or grated on a microplane
1
thumb-sized piece of ginger, peeled and finely grated
1 tsp curry
powder
200ml
coconut milk
1000ml
vegetable or chicken stock
Salt &
freshly ground black pepper
Heat the oil
in a large pan then add the leeks. Cook for a few minutes until softened but
not browned, then add the grated carrots, sweet potato, garlic, ginger and
curry powder. Cook for a couple of minutes, stirring to make sure nothing
catches and then add the coconut milk and stock. Season with some salt and
pepper and bring to a gentle simmer. Leave to cook for about 15 minutes until
the vegetables are soft. Taste to check the seasoning and adjust if necessary
then ladle into bowls while piping hot!
*For extra spice add some fresh chilli, finely chopped and if you find the soup too sweet you could add a spritz of lime juice.
