| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Soups, Vegetables, Potatoes | 6 | Servings |
INGREDIENTS
| 4 | c | Chicken stock or broth |
| 1 | tb | Olive oil |
| 4 | c | Leeks, white part only, carefully washed and chopped |
| 1 | ts | Garlic, minced |
| 1/2 | ts | Ground red pepper |
| 2 | c | White potatos, cut into 1/2 inch cubes |
| 1 | c | Sweet potatos, cut into 1/2 inch cubes |
| 1 | ts | Curry powder |
| 1/2 | ts | Garlic powder |
| 1 | pn | Turmeric, to taste |
| Sprig mint | ||
| 1 | tb | Lemon juice |
INSTRUCTIONS
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
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