Ingredients

• 4 leeks sliced
• 1/4 cup earth balance or your favorite buttery spread
• 5 medium size potatoes, peeled and cubed
• 8 cups vegetable stock
• 1 cup coconut millk (the cream of the top portion of the can is best)
• 2 garlic cloves, minced
• 1/4 cup each of fresh parsley and cilantro chopped
• 1 small red chili pepper, seeded and chopped
• 1 zest of lemon

Directions

1. Melt buttery spread in a large soup pot over medium heat.
2. Add leek and cook until softened, about 5 minutes.
3. Add potatoes and vegetable stock, cover and cook until potatoes are tender, about 30 minutes.
4. To make Thai herbs: Combine all ingredients into a food processor and set aside until serving.
5. When soup is done, slightly cool and puree in a food processor. Return to pan and heat through, 3-5 minutes.
6. Season with salt and pepper. Ladle soup mixture into bowls.
7. Swirl about 2 tablespoons coconut milk into each serving. Garnish with a spoonful of Thai herbs. Enjoy!