Curried Endive and Potato Soup

Ingredients

Fresh cilantro leaves

a handful, for garnishing

Salt and pepper

to taste

Coconut milk

400 ml can

Vegetable broth

4 cups

Endive

2, chopped

Potatoes

2 large, peeled and diced

Curry powder

2 tablespoons

Garlic

2 cloves, minced

Onion

1 large, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion becomes translucent and the mixture is fragrant, this will take about 5 minutes.
3. Stir in the curry powder, allowing it to toast for a minute. This helps to release the flavours of the spices.
4. Add the diced potatoes and chopped endive to the pot. Mix them well to ensure they are fully coated with the curry mixture.
5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
6. Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy. If using a regular blender, remember to cool the soup slightly before blending and blend in batches if necessary.
7. Stir in the coconut milk, enriching the soup with a rich, creamy texture. Season with salt and pepper to your taste. Warm the soup for a few more minutes until it's thoroughly heated.
8. Serve your Curried Endive and Potato Soup hot, topped with a garnish of fresh cilantro leaves. The cilantro adds a refreshing touch that balances the warmth of the curry.