Ingredients
Method
- Melt butter with oil. Add onions and leeks. Sweat until translucent. Add potatoes and stir.
- Add the veggie broth and chili paste. Bring to boil, lower heat, simmer for 15 minutes or until potatoes are tender.
- Pepper to taste, cool. Process until smooth.
- Fold coconut milk and cream into potato soup base. Chill thoroughly.
- Garnish with scallions and cilantro.
Notes
Servings are a WAG.
Note that the card covers over the butter in an attempt to be vegan, but there is no noted substitute for the cream – perhaps coconut cream is intended to be used exclusively in that instance.
