With just a touch of heat, this soup is vegan and gluten-free, and intensely full of flavor. The potatoes and cashews add a delicious creamy texture, you won’t miss the cream!
Equipment
- Large pot
- 2 Tbsp cooking oil
- 2 small leeks, sliced
- 2 cloves garlic, chopped
- 1 stalk celery, sliced thinly
- 1 Tbsp fresh ginger, grated or finely diced
- 2 cups Little Potatoes
- 2/3 cup roasted cashews
- 2 tsp turmeric
- 1 tsp curry powder
- 5 cups low-sodium vegetable broth
- 1 tsp chili oil
- 1 Tbsp cilantro, chopped
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Instructions
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Step 1
Heat the oil in a large pot over medium-high heat, and add the leeks, garlic, and celery. Cook for about three minutes or until translucent, then add the ginger, potatoes, and cashews.
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Step 2
Reduce heat to medium and add in the turmeric and curry powder, stirring to coat. Add the broth and chili oil and bring to a gentle simmer (alternatively, you can add everything into the slow cooker).
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Step 3
Cook for about 20 minute or until the potatoes are very tender. Puree using either an immersion blender or a standing blender.
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Step 4
Stir in the chopped cilantro, and adjust seasonings if necessary. Garnish with smoked paprika and chopped cashews if desired.
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Step 5
Can be made ahead of time, simply cook entirely and reheat before serving. Add in the cilantro right before serving.
