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Sweet Potato and Leek Soup with Coconut Milk

Posted Oct 04 2010 9:30am

I hope everyone had a great weekend.

For the past few days I’ve been thinking about Thanksgiving. “Why?” you ask, “it’s not even Halloween yet!”  Well, because Foodbuzz and Electrolux are having a contest in which participants are to dream up an interesting Thanksgiving side or desert — the prize being a trip to the Foodbuzz Blogger Festival (which I really, really want to go to!) to present their dish.

I recently saw an idea for a sweet potato and leek soup using all the works — butter, heavy cream — yum.  I do love potato leek soup (see an old post of Julia Child’s recipe Here ),  and the idea of giving it a fall twist by using sweet potatoes sounded real appealing.  In the tradition of Foodie/Nutritionist, however, I was not about to make this soup with butter and heavy cream. As I always say, the veggies should be the star of the show.

My recipe is actually entirely vegan. While vegetarian recipes are common on my site, vegan recipes are not — some kind of cheese, milk, or egg product always seems to sneak its way in. Here, light coconut milk replaces the use of both milk and heavy cream, with absolutely no lack of richness.

Sweet Potato and Leek Soup with Coconut Milk

1 Tbsp olive oil
1 Tbsp spread (such as Smart Balance)
1/2 small red onion, minced (about 3/4 cup)
3 cloves garlic, minced
2 cups leek, quartered lengthwise and thinly sliced
1 medium red potato, diced
1 lb sweet potato (between 2 & 3), diced
2 cups vegetable broth
1 1/2 cups (slightly less than 1 can) light coconut milk
Pinch nutmeg
Salt and pepper to taste

1.  In a medium dutch oven, heat the olive oil and spread together over medium heat.  Add the garlic and red onion.  Cook until soft, about 2 minutes.

2.  Add the leek.  Cook until soft, 2 to 3 minutes.

3.  Add the potato, sweet potatoes and vegetable broth to the pot.  Bring to a simmer.  Simmer, partially covered, until the potatoes are soft — about 20 minutes.

4.  Working in two batches, transfer soup to a food processor. Blend until smooth.

5.  Return the smooth soup to the stove. Stir in the light coconut milk.

6.  Add a pinch of nutmeg.  Taste the soup for seasoning, and season to taste with salt and pepper.

7.  The soup is now ready to serve! Decorate with a little extra coconut milk, if desired.

Heavy cream was not at all missed! Enjoy!

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