Curried Coconut Soup with Braised Leeks

Heat 1 tablespoon of butter substitute in a large pot over medium-high heat. Add in carrots, apple, bell pepper, onion, chopped leek, garlic, ginger, and Vadouvan.

Sauté until vegetables begin to soften, about 10 minutes.

Add water or broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes, or until vegetables are dry tender.

Working in batches, add in Harissa and coconut milk, and purée soup in a food processor. Blend until smooth. Add Himalayan pink salt to taste.

Heat the remaining butter substitute in a skillet over medium heat. Add leek coins and a pinch of Himalayan salt; cook, stirring frequently, until golden an crisp.

Serve this as a garnish on top of the soup!