chefsarah.ca

Ingredients:

• 1 massive zucchini- chopped into large chunks
• 1 large leek, cleaned and sliced (white and light green parts only- save the tops for stock!)
• 3 cloves of garlic
• 4 large potatoes, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons yellow curry powder
• 1 x 3 cm piece of turmeric, or 1 tsp dried turmeric
• 1 can coconut milk
• Salt and pepper, to taste
• Chopped fresh chives or parsley, for garnish (optional)
• Grated Parmesan cheese, for garnish (optional)
• Truffle oil, for drizzling (optional)

Instructions:

1. On a baking sheet, or in an oven safe pan, toss together the zucchini, potatoes, leeks, garlic with the olive oil and curry powder. Bake at 400ºf for 45-60 minutes, until the veggies are soft with small browned spots, but not burnt.
2. Add your coconut milk to the veggies and allow the mixture to cool slightly.
3. Using an immersion blender or transferring the mixture to a regular blender, carefully blend until the soup is smooth and creamy.
4. Return the blended soup to the pot. Heat the soup gently over low heat, making sure not to boil it.
5. Season the soup with salt and pepper to taste. Adjust the seasoning to your preference.
6. Ladle the soup into individual bowls.
7. If desired, garnish with chopped fresh chives or parsley for a burst of color and flavour.
8. For an extra layer of richness, sprinkle grated Parmesan cheese over each serving.
9. For a touch of indulgence, drizzle a few drops of truffle oil over the top before serving.