Prep Time: 20 minutes
Cook Time: 4-5 hours
Total Time: 4-5hours + 20 minutes
Ingredients:
- 1 tbsp coconut oil
- 1 large leek, white and light green parts only, sliced thin
- 1/2 lb carrots, sliced
- 1 tbsp curry powder
- 1/2 tsp sea salt
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- pinch of cayenne pepper
- 2 sweet potatoes, peeled and chopped
- 3 cups chicken broth
- 2 cups full fat coconut milk
Instructions:
1. Heat the coconut oil in a large skillet over medium heat. Add the leek and carrots and cook until the leek is soft, about 5-7 minutes
2. Add the curry powder, salt, ginger, garlic, and cayenne to the skillet. Cook stirring until the garlic is fragrant. Transfer the leek/spice mixture to a slow cooker. Add the sweet potatoes, broth, and coconut milk to the slow cooker. Cover and cook on low for 4-5 hours.
3. Turn off the slow cooker and remove the lid; let the soup cool slightly. Then use an immersion blender to puree the soup until smooth.
4. Serve the soup topped with fresh chives and red pepper flakes, if desired
