Sweet Potato & Leek Soup
Sweet Potato and Leek Curry Soup (adapted from washingtonpost.com) Prep time: 10 minutes, Cook time: 25 to 30 minutes, Makes: 2 servings
Ingredients:
- 2 leeks, white parts only, chopped into chunks and rinsed
- 1 tablespoon olive oil
- 1 large sweet potato, about 14-16 ounces
- kosher salt
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 1 1/2 teaspoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
Directions:
Heat the oven to 400° F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until it is tender, about 45 minutes.
Roast the sweet potato and prep the leeks.
Cook the leek whites in the oil in a large saucepan over medium-low heat for about 8 minutes, or until they are softened but not browned.
Cook the leeks.
Add the sweet potato flesh and stir for a minute.
Add the sweet potato to the leeks.
Add a pinch of salt to the vegetables, then add the broth and coconut milk. Bring everything to a boil, then reduce the heat. Stir it all together and simmer it for 10 minutes.
Add the broth & coconut milk to the vegetables.
Take the soup off the heat and add the curry powder and cayenne to the pot. (Use 1/4 teaspoon cayenne for flavor but no spiciness or 1/2 teaspoon cayenne for a hit of spice.) Puree the soup with an immersion blender until it is creamy. (If using a blender: fill it halfway, take off the inset rubber cap to help steam escape, and hold a cloth over the hole. Puree it in batches.)
Add the spices & puree the soup.
Season the soup to taste with salt. Divide the soup between two bowls and serve immediately.
Serve immediately.
Warm up with this soup! ~Linda
Sweet Potato and Leek Curry Soup (adapted from washingtonpost.com) Prep time: 10 minutes, Cook time: 25 to 30 minutes, Makes: 2 servings
Ingredients:
- 2 leeks, white parts only, chopped into chunks and rinsed
- 1 tablespoon olive oil
- 1 large sweet potato, about 14-16 ounces
- kosher salt
- 1 1/2 cups vegetable broth
- 1/2 cup coconut milk
- 1 1/2 teaspoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
Directions:
Heat the oven to 400° F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until it is tender, about 45 minutes.
Cook the leek whites in the oil in a large saucepan over medium-low heat for about 8 minutes, or until they are softened but not browned. Add the sweet potato flesh and stir for a minute.
Add a pinch of salt to the vegetables, then add the broth and coconut milk. Bring everything to a boil, then reduce the heat. Stir it all together and simmer it for 10 minutes.
Take the soup off the heat and add the curry powder and cayenne to the pot. (Use 1/4 teaspoon cayenne for flavor but no spiciness or 1/2 teaspoon cayenne for a hit of spice.) Puree the soup with an immersion blender until it is creamy. (If using a blender: fill it halfway, take off the inset rubber cap to help steam escape, and hold a cloth over the hole. Puree it in batches.) Season the soup to taste with salt. Divide the soup between two bowls and serve immediately.