This recipe is from Kurt’s Aunt Barbara. Barbara is no longer with us but I remember her with love and miss her always. She was an incredible cook, passionate about presentation. Barbara helped plant some of the gardens here at Sugar Ridge and I think of her always when I’m enjoying garden time.
Ingredients:
3 leeks, cleaned & chopped
2 c. vegan cream or 1 can of coconut milk
1 yam, peeled and cubed
1 tsp. salt
1 tsp. ground nutmeg
3 in. piece of ginger, minced
7 c. vegetable stock
2 lb. fresh carrots, peeled & chopped
4 stalks celery, chopped
1 tsp. black pepper
Directions:
Chop all vegetables into small pieces (1/2 inch cubes).
In a large pot, over medium-high heat, sauté vegetables in a bit of water with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add water as needed. Add stock to the pot and bring to a boil. Reduce heat.
Cover with lid, then simmer for 30 minutes. Let cool to room temperature and then purée in a blender. Soup should be thick and smooth.
Add salt and pepper. If you’re using coconut milk, add it just before serving and reheat. Serve in warm bowls.
Curry powder is a great addition to this soup.
To clean leeks I cut them lengthwise, then chop into the size needed. Rinse in a strainer or if they’re really sandy, put them in a large bowl of water and rinse well. The sand will sink and leeks will float.
Optional: Top with a drizzle of coconut milk, toasted pine nuts or pumpkin seeds.