This warm potato leek, carrot, and zucchini soup can’t get any more satisfying than this. Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So this soup is perfect for these cold winter months. I added coconut milk to give the soup a creamy mildly sweet flavor. A touch of turmeric, coriander, and cumin blends well for this flavorful soup. Thyme and a pinch of allspice are added to round out the flavors. Thyme, particularly ‘French Thyme’, is a very popular culinary herb used in our Jamaican cooking. Thyme is not only delicious in soups, but also in sauces, marinades, and stuffing. Here is a Jamaican style Pumpkin Soup that really captures the flavors of Jamaican food.
Thyme is not only a popular culinary herb, but it is steadily gaining popularity as a medicinal herb as well. It is a member of the mint family, with a distinct strong fragrance. It is a perennial herb, so I always grow two or three plants in my garden. I still go out during the winter, in between snow, to get a sprig or two for cooking. Thyme leaves are found to have antibacterial, antiseptic and antifungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.
You are welcome to use vegetable broth in this soup recipe but when I’m out of my own homemade broth, I prefer to use water. You may also use an immersion blender to make a creamy version of this soup. Back home in Jamaica, we rarely prepare our soups in this manner. We traditionally leave our vegetables cut into different sizes. One benefit of this is it encourages us to chew our foods! We also love to add dumplings, made from wheat, to our soups, but since I have been gluten-free, I either leave it out or make a brown rice and cooked tapioca version, which my husband really loves.
Yield: 3 servings
- 1 tablespoon olive oil or 1/4 cup water for sauteing
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leek, chopped and green parts removed
- 2 medium Yukon gold potatoes, peeled and diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme leaves
- 1-14 ounce can lite coconut milk
- 3 cups water or vegetable broth
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Sea salt to taste
- 1/4 teaspoon cayenne pepper (optional)
Heat oil on medium-high heat in a large soup pot. Add onion, garlic and leek, stirring to cook until onions are soft about 4 minutes. Be careful not to burn the leeks. Add potatoes, carrots, zucchini and thyme leaves stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil. Reduce heat to a simmer, cover and cook until potatoes are tender, about 20 minutes. Season with salt and pepper and adjust to taste.
Chef’s Tip: I used water instead of vegetable broth, I used 1 teaspoon of Himalayan Pink salt.