Sweet Potato and Leek Soup
from Institute For Integrative Nutrition
What You Need:
- 2 Tbsp extra virgin olive oil
- 4 large sweet potatoes, peeled and roughly chopped
- 3 large leeks, cleaned and roughly sliced (Tip: to clean, cut leek into 1/4 inch slices and soak in cold water for about two minutes.)
- 3 cups of organic vegetable stock
- 3 cups of water
- 1 tsp cayenne pepper
- 2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 cup organic coconut milk
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped
What You Do:
1. Over medium-high heat, heat the oil in a large, heavy-bottomed soup pot or Dutch oven (6+ quart). Add the potatoes and leeks and cook until leeks are translucent and potatoes are slightly tender, about 5 minutes .
2. Pour in the vegetable stock, water, and spices. Stir to combine, and then cover the pot and cook for about 15 minutes or until potatoes are easily pierced with a fork.
3. Using an immersion blender, puree all of the soup until it is smooth. This can also be done in batches in a standing blender.
4. Pour in the coconut milk, and stir to combine.
5. Taste soup and adjust salt and pepper as needed .
6. Garnish with chopped, fresh parsley before serving.