Sweet Potato-Leek Soup

This recipe speeds up the preparation by chopping both the leeks and the sweet potatoes in the food processor.

Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half lengthwise and rinse under water to remove silt.

Shred the leeks in the food processor.

Melt 2 T. olive oil and 1 T. butter in a pot.  Add the leeks and cook on low heat until very soft, about ten minutes.

Peel 1 large or 2 medium sweet potatoes then chop roughly in the food processor.  Add to the pot along with 2 t. turmeric powder, 1 t. each cumin powder and coriander powder, and 1/4 t. cardamom powder.  Add cayenne pepper to taste.  Saute until the sweet potatoes are nicely coated with spices.

Add 6 C. vegetable stock, bring to a boil, then simmer for 30 minutes.

Puree the soup in batches.  Mix in 1 C. heavy cream or coconut milk.

Heat through and season with salt, pepper and lime or lemon juice.

Serve topped with finely shredded cabbage.

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