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!
- 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
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.
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).
Cook for about 20 minute or until the potatoes are very tender. Puree using either an immersion blender or a standing blender.
Stir in the chopped cilantro, and adjust seasonings if necessary. Garnish with smoked paprika and chopped cashews if desired.
Can be made ahead of time, simply cook entirely and reheat before serving. Add in the cilantro right before serving.