Carrot and leek soup a la Spicy

Ingredients for 4 servings:

• 2 tbsp olive oil, virgin or ghee
• 2 onions
• 2 garlic cloves
• 1 tsp chili pepper(s), dried, chopped
• Paprika powder
• Cumin, whole
• Garam Masala spice mix
• 1 liter vegetable broth
• 1 kg carrot(s)
• 3 stalk(s) leeks, thick
• 1 cup cream, or a can of coconut milk
• Soy sauce
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy soup

Heat olive oil or ghee in a large pot. Add the chopped onion and fry. Crush the garlic and add it to the translucent onions, then fry briefly. Briefly fry the chilies, pepper, paprika, cumin, and garam masala and deglaze with about a liter of vegetable stock. Add the peeled and sliced ​​carrots and simmer for about 20 minutes. Then puree with a hand blender. Meanwhile, in another pot, simmer the peeled and sliced ​​leeks in a little vegetable stock for about 10 minutes and finally add them to the pureed carrots. Add the cream or coconut milk and season with salt and soy sauce. Sprinkle fresh chopped parsley or fresh chives over the finished soup, if desired.