Thursday, November 27, 2008

Root Vegetable Soup with Coconut Milk

I made this soup for Thanksgiving. The ingredients are very seasonal and inexpensive, so it's a good soup to make for a crowd. It's also very low in fat and rich in nutrients. Of course, no one needs to know they're eating healthy food. It's also a vegan recipe, so it's appropriate for just about any diner.

We had 12 people, and several people had seconds. We had no leftovers. I think that's a good sign.

Root Vegetable Soup with Coconut Milk
2 Tbsps. safflower oil
2 leeks (green & white), chopped
1 ½ c. sweet potatoes, peeled & chopped
1 c. beets, peeled & chopped
½ c. turnips, chopped
½ c. carrots, chopped
3 stalks celery, chopped
4 cloves garlic, smashed
5-6 c. low-sodium veggie broth
¼ c. lime juice
½ c. lite coconut milk, divided
½ c. cilantro, minced
salt & pepper

Place chopped leeks in a bowl filled with cold water and allow to sit until grit settles to the bottom. Skim the leeks off the top with a slotted spoon, and set aside.

Heat oil in a dutch oven or soup pot. Add leeks, sweet potatoes, beets, turnips, carrots, celery and garlic, and sauté over medium heat until slightly softened, about 10 minutes.

Add veggie broth and lime juice, and bring to a boil. Cover and simmer at low heat for 1 hour. Turn heat off. Using an immersion blender (or regular blender), puree soup. Stir in 1/4 cup coconut milk and cilantro. Season with salt & pepper, to taste.

Ladle into bowls, and add a drizzle of extra coconut milk in the center of each bowl before serving.

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