Curried Spinach And Cilantro Soup
- 2 1/2 tablespoons butter (or ghee)
- 1 large yellow onion, chopped
- 2-3 garlic scapes, sliced
- 2 medium russet potatoes, peeled and diced
- 1 can light coconut milk
- 2 cups water or vegetable stock
- 1 1/2 tablespoons thai curry powder
- 5 cups tightly packed spinach leaves, stems removed
- 1 cup cilantro stems, leaves reserved for garnish
- juice of 2 limes
- salt and pepper, to taste
- Heat butter in a large pot over medium-high until melted. Lower heat, slightly, and add onions. Saute until tender and lightly browned, about 8 minutes. Add garlic scapes and potatoes and cook until scapes are fragrant, about 1 minute. Add coconut milk, water, and curry powder and bring mixture to a boil. Reduce heat to low, cover, and simmer until potatoes are fork-tender, about 20 minutes.
- Once potatoes are cooked, add spinach leaves and cilantro stems and stir until spinach is wilted and soft, about 5 minutes. Using an immersion blender (or a food processor, in two batches) puree soup until smooth and creamy. Season with salt and pepper, stir well, and remove from heat. Add lime juice and stir to combine. Serve soup hot with a handful of cilantro leaves in each bowl, to garnish.
butter, yellow onion, garlic, russet potatoes, light coconut milk, water, curry powder, spinach, cilantro stems, salt
Taken from food52.com/recipes/18071-curried-spinach-and-cilantro-soup (may not work)