By Dorian Karahalios
Coconut Curry and Potato Leek Soup join forces to make a tasty and satiating vegan dish that works great as either an appetizer or a main course. Enjoy a delicious and deeply flavored broth that will sit satisfyingly in your belly thanks to an extra helping of coconut cream. No omnivore’s dilemma here!
- 2 large leeks, finely chopped
- 2 large carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 medium sweet potatoes, coarsely chopped
- 4-8 garlic cloves, finely chopped
- 4 cups vegetable broth
- 1 can (13.5ounces) coconut cream
- 1 tablespoon curry powder
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 3 tablespoons cooking oil
- salt & pepper to taste
Sauté leeks, carrots, and celery with a pinch of salt in cooking oil over high heat until it starts to brown. Add garlic and continue sautéing until vegetables form a dark brown crust. Add curry powder and red pepper flakes and sauté for 20-30 seconds. Add 2 cups of the vegetable broth and scrape the bottom of the pot with a spatula to release all the delicious brown bits. Add the rest of the vegetable broth, bay leaves, and sweet potatoes. Bring to a boil and simmer for 15-20 minutes or until the sweet potatoes are soft. Fish out the bay leaves and blend using an immersion blender. Alternatively, mash the sweet potatoes with your spatula for a rustic texture. Add the coconut cream, mix, and season to taste.