Fall

Curried Sweet Potato Soup + Coconut Milk + Crispy Leeks

June  6, 2016
Photo by Mas Appetit
Author Notes


A Whole30 inspired dish. Healthy, delicious, and simple to prepare. —Mas Appetit

  • Serves 2 - 4
Ingredients
  • 2 pounds sweet potato (washed, peeled, cut into medium sized pieces)
  • 1/2 white onion (peeled, chopped)
  • 1 leek (only pale green and white part, julienned)
  • 1 tablespoon curry powder
  • 1 teaspoon fresh grated ginger
  • 3 garlic cloves (minced)
  • 1/2 cup coconut milk (unsweetened)
  • 1 quart chicken broth
  • 1/2 cup water
  • Kosher salt
  • fresh ground black pepper
In This Recipe
Directions
  1. Add all ingredients to a large pot. Bring to a boil then reduce to low heat, and simmer for 30-45 minutes or until sweet potatoes are fork tender.
  2. Puree everything until smooth using a blender or an immersion blender.
  3. Season everything to taste with sea salt and freshly ground black pepper and serve warm.
  4. Saute the leeks in a little bit of ghee and olive oil over medium meat until golden brown and crispy.

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I am a former music exec, turned food blogger/cook/culinary lifestyle photographer. My blog Mas Appetit is a hub for Pavlovian-worthy food photos, recipes, and other culinary lifestyle content.