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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