Vegan Carrot, Leek, and Saffron Soup
This type of soup would usually call for heavy cream, but here it is replaced with luscious coconut cream.
Serves: 4Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- 2 Tbsp. coconut oil
- 2 medium leeks, coarsely chopped
- 1 medium red bell pepper, seeded and diced
- 1 lb. carrots, peeled and sliced
- 1 Tbsp. ground coriander
- ¼ tsp. cayenne pepper
- ½ tsp. ground turmeric
- ½ tsp. saffron
- 4 cups vegetable stock
- ⅛ tsp. salt
- ¼ tsp. white pepper
- 1 cup cooked white rice
- ½ cup canned coconut cream or full-fat coconut milk
- ½ tsp. paprika
- Melt coconut oil in a medium saucepan over medium heat. Add leeks and cook 7 minutes or until translucent.
- Add bell pepper and carrots, and cook another 5–7 minutes or until carrots soften just slightly.
- Add coriander, cayenne, turmeric, and ½ teaspoon saffron and stir. Cook 1 minute. Add stock, salt, and pepper and bring to a boil. Reduce heat to low and cover. Cook 20–35 minutes or until vegetables are very tender.
- Remove soup from heat and let cool to room temperature. Using a blender or food processor, purée soup in batches. Return to pot, stir in rice, and cook until warmed through. Serve in soup bowls with a swirl of coconut cream in each and garnished with paprika.