Sweet Turnip and Carrot Soup
- In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.
- Add the remaining ingredients, all except the coconut milk, to the soup pot and bring to a boil. Use just enough liquid to almost cover the vegetables – adjust as necessary. You can always add more later to the pureed soup to get the consistency you like.
- Reduce heat to a simmer and cook the vegetables until vegetables are tender – 20-30 minutes. Puree the soup in batches in a high-speed blender, return to the pot, add the coconut milk and heat through. Taste for seasonings and serve.