Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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.
Serves 6.
Posted by Alison Meyer. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini