Carrot Celery Leek Potato Soup. Vegan, glutenfree

Instructions

1. 1

   In a pan, add a teaspoon organic canola oil or coconut oil, Add 3 cloves of garlic chopped, chili flakes and cook for a minute on medium heat.

2. 2

   Add the leek and cook for another minute.

3. 3

   Add the chopped carrots, celery and potato.

4. 4

   Add the cumin powder and Cajun spice or spice blend of choice and mix well.

5. 5

   Cook covered for 5 minutes.

6. 6

   Add the water, salt, raw sugar or agave syrup and Cook covered on low heat for 10 minutes, stirring 1-2 times in between.

7. 7

   Take off heat and cool for a minute.

8. 8

   Blend this into a smooth puree and pour into the same pan. Add more water to get desired consistency.

9. 9

   Cook on medium heat in the pan till it comes to a boil. Adjust salt and spice..

10. 10

    Garnish with thinly chopped carrot, celery and/or leek