This vegan recipe is courtesy of Spice House employee Stephanie Schultz
Heat 1 tablespoon of butter substitute in a large pot over medium-high heat. Add in carrots, apple, bell pepper, onion, chopped leek, garlic, ginger, and Vadouvan.
Sauté until vegetables begin to soften, about 10 minutes.
Add water or broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes, or until vegetables are dry tender.
Working in batches, add in Harissa and coconut milk, and purée soup in a food processor. Blend until smooth. Add Himalayan pink salt to taste.
Heat the remaining butter substitute in a skillet over medium heat. Add leek coins and a pinch of Himalayan salt; cook, stirring frequently, until golden an crisp.
Serve this as a garnish on top of the soup!
This recipe was provided by Stephanie S from Milwaukee