Yield: 6 Servings
|4 cups||Chicken stock or broth|
|1 tablespoon||Olive oil|
|4 cups||Leeks, white part only, carefully washed and chopped|
|1 teaspoon||Garlic, minced|
|½ teaspoon||Ground red pepper|
|2 cups||White potatos, cut into 1/2 inch cubes|
|1 cup||Sweet potatos, cut into 1/2 inch cubes|
|1 teaspoon||Curry powder|
|½ teaspoon||Garlic powder|
|1 pinch||Turmeric, to taste|
|\N \N||Sprig mint|
|1 tablespoon||Lemon juice|
finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat.
Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil. Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers.
Posted by Alison Meyer. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini