Ingredients

• 1 tablespoon of vegetable oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, minced
• 1-2 tablespoons of store-bought yellow curry paste (depending on how hot you like things)
• 1 tablespoon of minced ginger
• About 2 lbs of sweet potatoes (6 cups), peeled and cubed
• 2 kafir lime leaves (optional)
• 1 can of coconut milk
• 4-6 cups of chicken stock
• 1 tablespoon of fish sauce
• 1 tablespoon of coconut sugar or brown sugar
• 2 tablespoons of lime juice
• Chopped Cilantro
• Mint leaves
• Chopped green onions

Instructions

1. In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic. Add curry paste and ginger and combine well with onion and garlic.
2. Add cubed sweet potato and stir until covered in curry/ginger mixture. Add kafir leaves if using. Add coconut milk and stock until sweet potatoes are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20-25 minutes until sweet potatoes are soft and break apart when squished with a spoon.
3. Tun off heat and let cool slightly and remove kafir leaves. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam.
4. Once you have the consistency you like, put back in pot. Stir in fish sauce, coconut sugar and lime juice. Serve in bowls and garnish with cilantro, mint and green onions.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, sliced
• Pinch of red pepper flakes
• 4 red bell peppers, roasted and quartered
• 3 cups of vegetable stock
• coarse salt
• 1 cup cooked quinoa
• 1/4 cup of red onion, diced
• 1 firm, ripe avocado, diced
• 2 tablespoons chopped fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add yellow onions, garlic, and red pepper flakes and cook, stirring occasionally, until onion is tender - 6-8 minutes. Add roasted peppers and stock. Bring to a boil, reduce heat and simmer for 10 minutes.
2. Let cool slightly. Working in batches, puree soup in a blender until smooth, being careful not to fill jar more than halfway. Reheat after blending and season genereously with salt.
3. In a small bowl, mix together quinoa, red onion, avocado and cilantro. Season with salt. To serve, divide soup among 4 bowls, top with quinoa salsa, and squeeze with lime.

Notes

Ingredients

• 3 leeks (white parts only), washed and cut crosswise. Look for fat ones.
• 2 tablespoons (1/2 stick) unsalted butter
• 3 large white potatoes, peeled and sliced thin
• Coarse salt, to taste
• 3 cups vegetable or chicken broth
• 1 cup of half and half cream
• Pinch nutmeg
• Black or white pepper to taste (black will leave flecks)
• 1/2 cup heavy cream
• Fresh chives

Instructions

1. Saute the leeks in the butter for 10 minutes until soft, but not browned. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Puree the soup in batches in blender or with an immersion blender.
2. Pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Adjust liquid if soup is too thick. Chill well.
3. Stir in cream to serve, and top with fresh chives, whole or chopped

Notes