Curried Sweet Potato Soup With Leeks
Recipe courtesy of Screen Doors And Sweet Tea by Martha Hall Foose
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
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.