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ACG Recipe: Puréed Root Vegetable and Leek Soup

Monday, November 23, 2015
by Josh Steger | Education and Community Programs Intern



  •             6 beets, peeled
  •             1 pound carrots, Peeled
  •             3 leeks, cut into ½ inch pieces
  •             2 T Olive Oil
  •             1 clove garlic, minced
  •             1 T Curry Powder
  •             1 T Brown Sugar
  •             2 T Butter, unsalted
  •             3 C Vegetable stock
  •             1 15oz. Can Coconut Milk, unsweetened  



Preheat oven to 400°F.  Meanwhile, peel the carrots and beets.  Cut beets into 1 inch cubes and cut carrots into 2 inch sticks.  Toss beets and carrots with olive oil and salt and pepper.  Roast for 35 to 40 mins.  Toss vegetables halfway through cooking time. 


While the vegetables roast, melt some butter on medium heat in a soup pot and add leeks. Cook for 6 mins. Add garlic and curry, and cook for 1 min.  Add vegetable stock and bring to a boil.  After your vegetables are roasted, add them to the soup pot.  Simmer for 5 mins and turn off heat.


Transfer your soup to a Vitamix or blender; blend until smooth.  Move soup back to the pot and add coconut milk.  Mix and heat through.  Season to taste.  If the soup is too thick, add more stock to your liking. 


You can also make this recipe vegan, by replacing the butter with Earth Balance or olive oil


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Tags: UW Students

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