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Sweet Potato Leek Soup with Ginger and Curry

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Sweet Potato Leek Soup with Ginger and Curry

Active Time: 25 minutes   |   Total Time: 50 minutes   |   Serves 4 to 6  |  Vegan  |  Gluten Free

  • 3 leeks (white and light green parts)
  • ¼ cup extra virgin olive oil
  • 1½ teaspoons kosher salt
  • 2 tablespoons grated peeled fresh ginger
  • 1 clove garlic, chopped
  • 1 teaspoon curry powder
  • ¾ cup coconut milk
  • 4½ cups water or vegetable broth, plus more if necessary
  • 2 pounds sweet potatoes, peeled and cut into ½-inch dice
  • ¼ teaspoon freshly ground black pepper

Cut the leeks in half lengthwise, then slice them crosswise into ¼-inch thick half-moons. Put them in a strainer and thoroughly rinse under running water.

In a Dutch oven or large pot, heat the oil over medium-high heat. Add the leeks and ½ teaspoon of the salt and stir to coat. Cook the leeks for 10 to 12 minutes, stirring occasionally with a wooden spoon, until tender. Add the ginger, garlic, and curry powder and cook for 1 minute, stirring, until fragrant.

Add the coconut milk, water, sweet potatoes, pepper, and the remaining 1 teaspoon salt. Let come to a boil then reduce the heat and let simmer for about 20 minutes, or until the sweet potatoes are tender.

Using a handheld or regular blender, blend the soup until smooth. If it’s too thick, add a little more water.

Reheat, if necessary, then divide among bowls.

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