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.