Ingredients
- 2 tablespoons butter or vegetable oil
- 2 medium leeks, peeled and coarsely chopped (white and light green parts only)
- 1 pound carrots, peeled and sliced
- 1 bell pepper, seeded and diced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne
- 1 tablespoon ground coriander
- ½ teaspoon saffron
- 4 cups vegetable stock
- ½ cup heavy cream
- 1 teaspoon salt or to taste, if desired
- Saffron to garnish
Directions
1. Melt the butter in a medium (3-quart) saucepan on medium heat. Add the leeks and cook for about 6-7 minutes or until translucent. |
2. Add the carrots, and bell pepper and cook for another 5-7 minutes or until the carrots begin to soften. |
3. Add the turmeric, cayenne, coriander, saffron and mix well. Cook for another minute. |
4. Add the stock and bring to a boil. Cover and cook for about 20 minutes or until the vegetables are very tender. |
5. Remove from heat and allow to cool to room temperature. |
6. Working in batches, puree the soup in a blender. |
7. Stir in the cream, salt and pepper and garnish with saffron. |