Ingredients (serves 8):
Note: Keep the rinsed trim pieces of the leek, celery, carrot, and onion to make the soup’s stock.
¼ cup leeks, cut into half-moon pieces, white and light green parts only; rinsed thoroughly
¼ cup diced celery
¼ cup carrots, cut into half-moon pieces
½ cup onion, cut into half-moon pieces
4 cups cubed sweet potato
2 to 4 tablespoons extra virgin olive oil
1 (14-oz.) can coconut milk (Evaporated milk may be substituted; this also reduces the calorie and fat content of the soup.)
2 tablespoons rice wine vinegar
2 teaspoons minced garlic (about 1 large clove)
2 teaspoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Supplies/equipment needed:
Hand blender (also called an immersion blender), food processor, or blender
Directions:
Combine the rinsed trim pieces from the leek, celery, carrot, and onion in a large stockpot with two quarts of water. Bring to a boil, then reduce the heat and let simmer for one hour. The vegetable stock should look like tea or a light caramel color. Carefully strain the stock with a fine mesh strainer into another large pot, discarding the vegetable trim pieces.
Meanwhile, in a separate large sauté pan, heat the olive oil over medium heat. Add the chopped leek, celery, carrot, onion, and sweet potato cubes; sauté for 10 minutes.
Add the sautéed vegetables to the stock. Add the coconut milk, rice wine vinegar, minced garlic, curry, and turmeric. Bring to a boil, then reduce heat and simmer for 30 minutes to one hour, stirring occasionally, until the vegetables are softened. Use a hand blender* to puree the soup. Add salt and pepper to taste.
*Important safety information! If you do not have a hand blender, cool the soup completely and puree small amounts in a blender or food processor. Hot liquids can cause appliance lids to pop off unexpectedly while in use, possibly burning you or others near you.
Nutrition information (per serving): 247 calories, 26g carbohydrate, 15.6g fat, 3.4g protein, 204mg sodium (if prepared with up to ½ teaspoon of salt)