3tablespoonsextra-virgin olive oildivided + extra for serving, if desired
1medium leek trimmed, cleaned and cut into very thin slices
1-2tablespoonsfresh gingerpeeled and chopped
Kosher salt and freshly cracked black pepperto taste
14ouncecan light coconut milk
15ouncecan cannellini beansrinsed and drained
3cupsbroccoli florets roughly chopped
3cupsbroccoli florets and tender stemsabout 1 head, roughly chopped
Preheat the oven to 450 degrees F and wrap a large baking sheet with aluminum foil; set aside.
Heat 1 tablespoon of the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the leeks, ginger, and garlic; saute, stirring occasionally. Cook until the leeks are tender; about 2 minutes. Stir in the carrots and season salt and pepper to taste. Then stir in the coconut milk, beans, and water; bring to a boil over high heat. Cook, stirring occasionally, until the carrots are very tender, 20 minutes.
While the soup is cooking, place the zucchini, broccoli, and bread on the prepared baking sheet and toss with the remaining 2 tablespoons olive oil; season with salt and pepper. Roast in the oven, until the vegetables are tender and have started to brown and the bread is toasted; about 15 minutes.
When the carrots are tender, puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); taste and season with salt and pepper, if needed.
To serve, ladle the soup into bowls and drizzle with olive oil (if desired); top with the roasted vegetables and croutons.
Recipe adapted from TheFoodNetwork.comDo you know how to clean leeks? To learn how, click HERE!Click HEREto learn the best way to peel ginger!
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