THAI-STYLE POTATO-LEEK SOUP WITH CARROTS

1 qt. potatoes, boiled then mashed *Reserve 2 qts potato-water for soup stock*
2 leeks, washed and sliced in 1/4” diagonal rounds
2-3 carrots, washed and sliced small
1/2 c. ground/chopped peanuts (optional)
salt/pepper/tamari to taste
1/2 c. liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk (lite if you insist)
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced (know thyself, & thine peppers!)
1/4 c. sesame oil
basil or fresh cilantro (optional)

In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 min, garnish with basil or cilantro.

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