Leek soup with cream and curry. Heat butter and oil over medium-high heat. Add the asparagus and potato and saute briefly or until the asparagus turns bright green. Add the curry powder and garlic and stir until the garlic is fragrant.
Add broth, salt and pepper; bring to a boil. Process in batches in a food processor or blender until pureed. In a medium saucepan over medium high heat, melt coconut oil and dump in curry powder. You can cook Leek soup with cream and curry using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Leek soup with cream and curry
Let the curry warm up and release its aroma, this will take about a minute or two. Then throw in the leeks and season with salt and pepper to taste. Pour in the stock and turn the heat to high. Peel and slice the carrots, place them in a large bowl, and set them aside.
Leek soup with cream and curry step by step
Slice the leeks, from the white part or bottom up, until you reach the darker green portion. Place the leeks in a water bath and move them around a bit, so any dirt between layers shakes out. Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Add the chopped leeks, stir to coat with the butter.