Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chicken stock or broth -inch cubes
1 tb Olive oil 1 c Sweet potatos, cut into 1/2
4 c Leeks, white part only, -inch cubes
-carefully washed and 1 ts Curry powder
-chopped 1/2 ts Garlic powder
1 ts Garlic, minced 1 pn Turmeric, to taste
1/2 ts Ground red pepper Sprig mint
2 c White potatos, cut into 1/2 1 tb 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.

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