Curried Endive and Potato Soup

This flavorful soup combines the bitterness of endive with the creaminess of potatoes, all infused with aromatic curry spices.

Ingredients - Serves 6

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
Stir in the curry powder and cook for another minute to toast the spices.
Add the diced potatoes and chopped endive to the pot. Stir well to coat them with the curry mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
Stir in the coconut milk and season with salt and pepper to taste. Heat the soup for a few more minutes until warmed through.
Serve the curried endive and potato soup hot, garnished with fresh cilantro leaves.