Are you a bit bored with the same old leek and potato? Soup doesn’t have to be humdrum. This spicy garlic and sweet potato leek soup is proof. It’s creamy and nuanced but definitely not lacking in bold flavor or color, thanks to the garlic, chili powder, curry paste and sweet potatoes.
Definitely taste this soup as you go, but give it extra care after blending to ensure it’s not overwhelming. If the soup is too spicy, add a little honey or even a tablespoon or so of coconut milk to cut back the heat.
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Cooktop Cove
Spicy garlic potato leek soup
6
30 minutes
30 minutes
1 hour
1 head garlic, peeled
2 tablespoons olive oil, separated
Salt and pepper
1 leek, sliced
1 tablespoon tomato paste
½ teaspoon curry powder
½ teaspoon chili powder
¼ teaspoon turmeric
¼ teaspoon ground cardamom
1 tablespoon red Thai curry paste
3 small Yukon gold potatoes, chopped
1 sweet potato, peeled and chopped
5 cups vegetable stock
Chili flakes
Preheat the oven to 350 F.
Line a baking sheet with aluminum foil.
Chop the very top off the head of garlic, and drizzle the exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper, and bake for 30 minutes.
In a medium skillet over a medium-high heat, add the remaining olive oil and the leek. Sauté until the leek begins to soften, about 5 minutes.
Add the tomato paste, curry powder, chili powder, turmeric, ground cardamom and red Thai curry paste. Sauté 1-2 minutes more, until fragrant.
Add the chopped potatoes and vegetable stock, and bring the mixture to a boil. Reduce the heat, partially cover, and let the soup simmer for 25 minutes. Add the roasted garlic, cook for an additional 5 minutes, and then use an immersion blender or regular blender/food processor to blend the soup until smooth. Garnish with additional chili flakes and serve.
