Ingredients

olive oil
2 cloves garlic, diced
8 large carrots
2 leeks
1 orange pepper
1 tsp turmeric, 1 tsp paprika, 1 tsp cumin, 2 tsp garam masala*
salt and pepper, to taste
32 ounces chicken or vegetable stock
1/2 cup coconut milk

*you can also use 1 tsp turmeric, 1 tbsp coriander, 1/2 tsp cayenne pepper, or whatever blend of spices you like

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Instructions

Chop up your carrots, leeks, and orange pepper into smaller chunks. They don’t need to be tiny, but smaller pieces will make it easier to blend!

Heat the olive oil and garlic in your saucepan, and once fragrant, add your vegetables. Season with your spices, and salt generously. Let your veggies sauté for ~10 minutes, until starting to soften, and then add your stock and let it come to a boil.

Once boiling, cover the pan and let it boil until the veggies are soft and cooked through, about 15-20 minutes. If it goes longer, it’s fine, because you’re just going to blend them up!

Use an immersion blender to blend until smooth, or your desired consistency. Then add 1/2 cup coconut milk. Stir and let simmer until ready to serve!

Notes

Adapted from Maty Harrington on Instagram