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1
Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
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2
Melt the butter in a large pot over medium heat.
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3
Dice onion and add to melted butter. Saute until onion starts to become translucent.
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4
Drain water from potatoes. Rinse and drain again.
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5
Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
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6
Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
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7
Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
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8
When vegetables are almost tender add flour and stir to mix it in well.
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9
Let cook 3-5 minutes, stirring often to prevent sticking or burning.
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10
Gradually add chicken broth. Stir well. Bring to a low simmer.
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11
Stir in coconut milk (be sure to shake the can well before opening).
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12
Turn heat to low.
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13
Stir in smoked salmon.
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14
Stir in herbs de provence and ground cinnamon.
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15
Continue cooking over low heat 5-10 minutes, stirring occasionally.
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16
Add sea salt and fresh ground pepper to taste.
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17
**IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.
