Fennel Leek Soup 2 tablespoons Extra Virgin olive oil2 medium leeks, sliced and cleaned2 small fennel bulbs, thinly sliced2 medium carrots, sliced into ¼ inch coins1 teaspoon kosher salt1 tablespoon sherry vinegar2 teaspoons ground turmeric4 cups stock2 tablespoons Habanero Carrot Curry sauce1 can (15 ounce) garbanzo beans, drained2 cups full fat coconut milkOptional garnishes: sautéed chanterelle mushrooms, chopped parsley, toasted pine nuts, crisped diced bacon. Heat olive oil in a large Dutch oven over medium heat. Add leek and fennel, season with salt. Stir occasionally until leek begins to brown, about 3-4 minutes. Once all liquid is cooked out and leeks begin to stick, add sherry vinegar to deglaze the pan, scrape the bottom of the pot with a wooden spoon. Add the carrots and turmeric; cook 2-3 minutes, stirring occasionally. Add the stock, Habanero Carrot Curry sauce, and garbanzo beans. Stir; let heat until bubbling, about 2 minutes. Use an emersion blender under the liquid, pulsing 4-5 times, to break up the ingredients and thicken the soup. Add the coconut milk, simmer for 10-15 minutes. Taste, season with salt and pepper, as needed. Add desired garnishes. Serve warm, enjoy.
