Curried Leek and Sweet Potato Soup
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Serves 4
15 mins prep time
45 mins cook time
recipe courtesy of our friends at British Leeks
Curried Leek and Sweet Potato Soup is a warm, comforting, and beautifully spiced dish that brings together natural sweetness and gentle heat in a smooth, nourishing bowl. Perfect for cooler days or when you’re craving something wholesome and satisfying, this soup offers a delicious balance of flavour, colour, and texture.
The base of the soup begins with leeks, slowly softened to release their mild, slightly sweet onion-like flavour. As they cook, they create a fragrant and comforting foundation that pairs perfectly with the other ingredients. Sweet potatoes are then added, bringing a natural sweetness and a creamy texture that thickens the soup without the need for added cream. Their vibrant colour also gives the dish an inviting, golden hue.
A blend of warming curry spices is what gives this soup its distinctive character. Spices such as cumin, coriander, turmeric, and a touch of chilli are gently cooked to release their aromas, infusing the soup with a subtle heat and depth of flavour. The spice level can be adjusted to suit your taste, making it as mild or as bold as you prefer.
As the soup simmers, the sweet potatoes soften and break down, blending seamlessly with the leeks and spices to create a smooth, velvety consistency. It can be left slightly textured or blended until silky, depending on your preference.
A splash of coconut milk or a squeeze of lime juice is often added at the end to enhance the flavour, bringing a touch of richness or brightness to balance the spices. Fresh herbs such as coriander can also be sprinkled on top for a burst of freshness.
Curried Leek and Sweet Potato Soup is perfect served with warm, crusty bread or flatbreads, making it a comforting and satisfying meal. It’s a simple yet flavourful dish that delivers warmth, nourishment, and a gentle spice in every spoonful.
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Ingredients
You'll Need
- 1kg Leeks, finely chopped in a food processor
- 1kg Sweet potato, peeled and finely chopped in a food processor
- 50g Butter
- 1 tbsp Light and mild olive oil
- 2 tsp Ground turmeric
- 1 tsp each of ground clove, coriander, cumin, mild chilli and cardamom
- Generous sprinkling of ground sea salt and black pepper
- 1½ pints Vegetable stock
- 300ml Single cream
- 50g Fresh coriander leaf, finely chopped, leaving a few whole leaves for garnish
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Method
- Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.
- Whizz in batches in a food processor with the single cream and coriander until smooth. Top with the coriander leaf and serve with fingers of warm nan bread.
- Gently sweat the shredded leek in the butter and olive oil for 5 minutes to soften. Stir in the spices and cook for a further 3 minutes. Add the sweet potato, seasoning and stock. Bring to a gentle simmer. Cover and simmer for 30 minutes.