Creamy Curried Spinach Soup - Vegan

• 1 tablespoon cooking oil
• 2 large leeks, chopped
• 4 cups vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 12 teaspoon turmeric powder
• 3 small potatoes, peeled and cubed
• 1 teaspoon salt
• 8 -10 cups spinach, washed
• 1 (14 ounce) can coconut milk
• 1 teaspoon agave syrup
• 14 cup cilantro

1. Heat oil in the pressure cooker over medium heat.
2. Add leeks and saute for 2 minutes.
3. Add 1 tablespoon of the veggie broth and continue sauteing another minute.
4. Add the powdered spices and stir.
5. Add the remaining broth, potatoes and salt.
6. Lock the lid on the cooker.
7. Bring to high pressure over high heat.
8. Lower heat to maintain high pressure for 3 minutes.
9. Quick release the pressure.
10. Stir in the spinach and simmer about 1 minute.
11. Puree the soup with an immersion blender until almost smooth.
12. Add the coconut milk and agave nectar.
13. Increase heat and simmer until the soup is heated through.
14. Sprinkle the cilantro over all and serve.

cooking oil, leeks, vegetable broth, cumin powder, coriander powder, turmeric, potatoes, salt, coconut milk, syrup, cilantro

Taken from www.food.com/recipe/creamy-curried-spinach-soup-vegan-496130 (may not work)