Fennel Leek Soup

Fennel Leek Soup
2 tablespoons Extra Virgin olive oil
2 medium leeks, sliced and cleaned
2 small fennel bulbs, thinly sliced
2 medium carrots, sliced into ¼ inch coins
1 teaspoon kosher salt
1 tablespoon sherry vinegar
2 teaspoons ground turmeric
4 cups stock
2 tablespoons Habanero Carrot Curry sauce
1 can (15 ounce) garbanzo beans, drained
2 cups full fat coconut milk
Optional garnishes: sautéed chanterelle mushrooms, chopped parsley, toasted pine nuts, crisped diced bacon.
  1. 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.
  2. 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.
  3. 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.
  4. Add the coconut milk, simmer for 10-15 minutes.
  5. Taste, season with salt and pepper, as needed.
  6. Add desired garnishes. Serve warm, enjoy.
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