CURRIED CARROT AND SWEET POTATO SOUP

FROM ARSY VARTANIAN OF RUBIES & RADISHES

The sweet potato makes for a naturally sweet and luxuriously creamy soup, while the curry powder and cayenne balance out the flavors with some added heat. Pair this elegant yet simple-to-make soup with your favorite protein for a perfect weeknight meal.

SERVES 4

PREP: 20 minutes COOK: 4 to 5 hours (on low) TOTAL: 4 to 5 hours + 20 minutes

• 1 tablespoon coconut oil
• 1 large leek, white and light green parts only, thinly sliced
• ½ pound carrots, sliced
• 1 tablespoon Madras curry powder
• ½ teaspoon sea salt
• 1 teaspoon grated fresh ginger
• 3 cloves garlic, minced
• Pinch of cayenne pepper
• 2 Japanese sweet potatoes, peeled and chopped (see Tip)
• 3 cups Chicken Bone Broth (see recipe) or Whole30-compliant chicken broth
• 2 cups full-fat coconut milk
• Chopped fresh chives

• Red pepper flakes

Heat the coconut oil in a large skillet over medium heat. Add the leek and carrots and cook, stirring frequently, until the leek is soft, 5 to 7 minutes.

Add the curry powder, salt, ginger, garlic, and cayenne to the skillet. Cook, stirring, until the garlic is fragrant, about 1 minute. Transfer the leek mixture to a 3½- or 4-quart slow cooker. Add the sweet potatoes, broth, and coconut milk to the slow cooker. Cover and cook on low for 4 to 5 hours.

Turn off the slow cooker and remove the lid; let the soup cool slightly. Using an immersion blender, puree the soup until smooth. Ladle the soup into bowls and top with chives and red pepper flakes.

TIP Japanese sweet potatoes have purple-red skin and pale butter-colored flesh that is drier and starchier than orange-fleshed sweet potatoes. If you can’t find Japanese sweet potatoes, you can substitute regular sweet potatoes. The soup will be slightly sweeter and darker in color.