Curried Sweet Potato Soup With Leeks

Soups & Stews

Recipe courtesy of Screen Doors And Sweet Tea by Martha Hall Foose

Serves 6

  • 3 lbs dark orange sweet potato, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 leeks, white and tender green parts only, chopped
  • 1 tablespoon fresh ginger, grated
  • 2 (2-inch) pieces lemongrass
  • 2 garlic cloves, minced
  • 1 tablespoon lemon curry powder blend
  • 1 quart vegetable broth
  • 14.5 ounce can coconut milk
  • fried pork rinds for garnish (optional)

Notes: Any autumn squashs e.g. butternut or acorn can be substituted with great results. Grate ginger against the grain to avoid clogging up your grater.

Curried Sweet Potato and Leek Soup

Curried Sweet Potato Soup With Leeks 

Click image to enlarge


In a large pot, cook the sweet potatoes in the butter for 5 minutes over medium heat. Add the leeks, ginger and lemon grass. Cook for 3 minutes over low heat or until leeks are tender. Add the garlic and curry powder blend and cook for 1 minute. Stir in the broth and simmer until the sweet potatoes are very tender, about 30 minutes.

With an immersion blender (ideal for this) or a counter top blender puree the soup. Stir in the coconut milk and warm through over very low heat.

Ladle into bowls and top with pork rind garnish (optional).

Note: Other garnishes to consider green onion or swirl of sour cream or even pumpkin seeds.

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