Tropical Carrot-Leek Soup

This soup is so yummy, I am keeping it on the list of reliable dishes. It’s casual enough for a week night but can be dressed up for a dinner party. It goes like this:

Ingredients:

1. 2 cups vegetable broth
2. 1-1 1/2 cups coconut milk
3. 2 cups leeks, thinly sliced
4. 1-2 tsp. fresh ginger root, peeled and minced 
5. 1 clove garlic, minced
6. 1 tbsp. Thai red curry paste
7. 2 cups carrots, chopped into 1/2-inch rounds
8. fresh herbs for garnish (I used cilantro, basil and chives)
9. handful of raw cashews (optional)

Directions:

In a medium saucepan, bring broth, coconut milk, leeks, ginger, garlic and carrots to a boil. Cover and reduce heat to low. Let simmer for 20 minutes. Stir in Thai red curry paste and continue cooking for 5 minutes. Remove from heat and let cool slightly. Transfer in batches to a blender and blend until soup is smooth and creamy. Serve in your favorite bowls and garnish with fresh herbs and raw cashews.

tropical carrot-leek soup