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!

20 mins
20 mins


  • 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


  • 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.

  • 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).

  • Step 3

    Cook for about 20 minute or until the potatoes are very tender. Puree using either an immersion blender or a standing blender.

  • Step 4

    Stir in the chopped cilantro, and adjust seasonings if necessary. Garnish with smoked paprika and chopped cashews if desired.

  • Step 5

    Can be made ahead of time, simply cook entirely and reheat before serving. Add in the cilantro right before serving.