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Curried Leek and Potato Soup
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A twist on a classic winter warmer
This delicious, plant-based soup is creamy, hearty and full of flavour, with just a hint of heat. It’s spiced with cumin, coriander, turmeric, cinnamon and other warming spices and uses both regular and sweet potatoes. The addition of coconut cream at the end gives the soup a creamy, silky smooth texture. Bonus: it’s naturally vegan and gluten-free, is incredibly easy to make and comes together in just 30 minutes! Serve it with crusty bread for a warming dinner.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soups, Vegan
Ingredients
Scale
- 2 tbsps coconut oil
- 500 g white parts of leeks, sliced (save the green tops for stock or another soup)
- 300 g potatoes, peeled and cut into 2 cm pieces
- 200 g sweet potatoes, peeled and cut into 2 cm pieces
- 2 tsps curry powder (I used Madras curry powder)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp mild Kashmiri chilli powder
- 1 tsp salt
- 800 ml good-quality vegetable stock, plus more
- 250 ml coconut cream
Instructions
- Heat the coconut oil in a large saucepan over medium-high heat. Add the leeks, potatoes and sweet potatoes and toss to coat in the coconut oil.
- Add the curry powder, ground cumin, ground coriander, ground turmeric, ground ginger, ground cinnamon, Kashmiri chilli powder and salt and toss again to coat.
- Add the vegetable stock and stir to combine. Reduce the heat to medium/medium-low, cover and simmer for 15 minutes.
- Add the coconut cream and stir to combine. Cover and simmer for a further 5 minutes, or until the vegetables are soft.
- Purée the soup in a blender until silky smooth then pour it into a clean saucepan. Season with salt, to taste. I used 1 tsp. It might seem like a lot but there’s a lot of liquid to season!
- Reheat the soup to a gentle simmer, adding some extra stock if the soup is too thick for your liking. Pour into bowls and serve with crusty bread – enjoy!
Equipment
Notes
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One Response
I must acknowledge that this recipe for Curried Leek and Potato Soup has me really intrigued. I’m constantly looking for new ways to use leeks and potatoes in my cooking since they are two of my favourite foods. It’s a fantastic idea to add curry spices to the classic soup stock to boost the taste and provide a subtle warmth.
I can only imagine how wonderfully the fragrant curry spices complement the mellow and cosy leek and potato combo. What a fantastic taste combination: the sturdiness of the leeks, the smoothness of the potatoes, and the richness of the curry powder!
I like that this dish takes a traditional soup and gives it a zingy new spin. Seeing old favorites transformed into something brand new and intriguing is always a treat. I can almost taste this soup’s velvety smoothness and the depth of flavour it offers.
The thought of a cup of delicious Curried leeks and Potato Soup warming my belly right now is intoxicating. There’s little question in my mind that it will become a staple on cold nights and a show-stopper for dinner parties. Please keep me updated with more of your delicious recipes; I can’t wait to try them!
Dear Friends,
David D. Beck