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
