Velvety, sweet, slightly spiced and packed with flavour.
2 tbsp olive oil
1 small red chilli, finely sliced
2 leeks, sliced
500g carrots, peeled and sliced
400g potatoes, peeled and chopped
1.5 litre vegetable stock
1 tsp salt
1 lemon, juiced
Garlic oil (recipe below)
For garlic oil (makes ⅓ cup):
6 cloves garlic, finely sliced
⅓ cup olive oil
Heat olive oil in a large pot over medium heat. Add the chilli and leeks, and saute for 8-10 minutes, until translucent. Add the carrots, potatoes, vegetable stock and salt and simmer for 20-25 minutes, until both the carrots and potatoes are soft.
Blend in a high speed blender, add lemon juice and taste for salt. Serve topped with peanuts, coriander and garlic oil.
To make the garlic oil, add oil and garlic to a small sauce pan. Simmer the garlic, stirring often, until golden. Transfer both the oil and garlic to a bowl and let cool. Store in a jar at room temperature, and use it to top soups, salads, veg and pasta!