Spiced Carrot, Ginger & Paneer Soup

Ingredients

• 2 lb (225 g or 1 1/2 cups) paneer cheese, cut into 1/2-inch cubes
• butter or olive oil
• 2 medium leeks, white and light green parts, sliced
• 1 lb carrots (450 g or 3 large carrots), sliced
• 1 potato, cut into 1/2-inch cubes
• 1 red bell pepper, seeded and chopped
• 2 jalapeños or green chilies, seeded and finely chopped
• 1 1/2-inch piece fresh ginger, grated or minced
• 1 tablespoon ground coriander
• 3/4 teaspoon chili powder
• 2/3 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon amchoor (dried mango) powder (optional)
• pinch of cayenne
• handful of dried curry leaves
• 4 to 5 cups vegetable stock
• 1/2 to 1 cup coconut milk or heavy cream
• 1 teaspoon sea salt, or to taste
• fresh cracked black pepper to taste
• small handful of fresh parsley or cilantro, chopped

Instructions

• Begin by frying the paneer. Heat the butter or oil in a large non-stick pan over medium heat. When hot, add the paneer cubes and cook, flipping often, until the paneer is lightly browned on all sides. Remove with a slotted spoon and drain on paper towels. Set aside.
• To make the soup, melt the butter or oil in a large heavy-bottomed pot over medium heat. When hot, add the leeks to the pan and stir for 5 to 8 minutes or until the leeks begin to soften Add the carrots, potato, red pepper, jalapeños or chilies, and ginger. Cook, stirring often, for 6 to 8 minutes. Add the ground spices and curry leaves and stir to coat the vegetables. Continue to stir for 1 minute.
• Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until the vegetables are tender. Remove from heat and purée the soup until smooth with an immersion blender or in batches in a countertop blender. Return to the stove and whisk in the coconut milk or cream. Season with salt and black pepper to taste. 
• Serve hot, garnished with fresh parsley or cilantro and some cubes of the fried paneer.