Vegan Leek, Carrot and Potato Soup with Coconut Milk

2 Tbsp Coconut Oil
3 Cups Leeks, Halved Lengthwise, Washed and then Sliced (2 Medium Leeks)
1 Tbsp Garlic, Grated

Heat oil in a pan, add leek, garlic, saute for 3 minutes in medium flame.

1 Cup Carrots, Sliced (2 Medium Carrots)
3 and 1/4 Cups Potatoes, Chopped (4 Medium Potatoes)

Add carrots, potatoes to the pan, saute for 2 more minutes.

1/2 Tsp Dried Thyme
2 Tsp Black Pepper Powder
2 Tsp Salt
2 Cups Water

Add water, dried thyme, black pepper, salt, bring to a boil, cover and simmer for 10 minutes in medium flame.

Allow it to cool, transfer the vegetable mixture to Vitamix blender / Food Processor / Hand Blender, blend until smooth.

2 Tbsp Quinoa Flour
1/4 Cup Water

Mix corn flour and water to make smooth paste.

13.5 Oz Coconut Milk
1 Cup Water

Return soup to the pan, add quinoa flour mix, coconut milk, Water and stir regularly, cook over gentle heat for 5 more minutes.

Fresh Parsley, for Serving (Optional)

Serve topped with fresh parsley.

Taste Note: Tastes GREAT
Yields: 7 Cups
Serves: 4
Source: amuse-your-bouche