3 tablespoons Earth Balance vegan butter (or your favorite vegan butter)

1 onion, diced

2-3 pinches of cinnamon (to taste)

1 teaspoon fennel seeds

1 teaspoon fenugreek seeds

1 tablespoon lemongrass, chopped

1 stalk celery, diced

2 cups chopped leek

3 threads saffron (optional)

3 tablespoons white unbleached flour

5 cups water

1 tablespoon chicken-style seasoning

1 can (28 oz) V8 juice 

1 sprig rosemary, chopped

1 cup coconut milk

Sea salt to taste

4 cups diced sweet potato

 

 

Steps

1. Make the soup: Heat the vegan butter in a large soup pot. Add the onion, fennel seed, lemongrass, fenugreek, leek, and celery and sauté for one to two minutes. 
2. Stir in the flour and cook, stirring constantly, for 30-40 seconds. 
3. Add the water, V8 juice, and sweet potatoes and bring to a boil, whisking constantly. 
4. Add the rosemary, saffron and chicken-style seasoning and lower the heat. Let simmer for 20 minutes.
5. Add the coconut milk and let cook for 10 more minutes. 
6. Using a blender or hand mixer, process until smooth and creamy. 
7. Add salt and cinnamon to taste if necessary.