Recipe for Curried Leek and Sweet Potato Soup - 4 
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Yield:
4
Ingredients:
Amount Ingredient
1 tsp vegetable oil
olive oil spray
1/2 med onion coarsely chopped
1 lrg leek coarsely chopped
pinch salt and black pepper
1/2 tsp ghee mixed with
1/2 tbl curry powder Madras
pinch pumpkin pie spice or cloves
2 lrg sweet potatoes coarsely chopped
1/2 tsp dried orange peel
5 cup ready-to-serve vegetable broth low sodium
water
----------------- GARNISH: ----------------
2 tbl sweet Hungarian paprika or to taste and color
1 tbl fruit vinegar see note
2 tbl nonfat plain yogurt or more
1 x 1/2-ounce bacon slice (optional) fried crisp, crumbled
Instructions:
Instructions: 1. Heat soup pot; add oil and spray; add onion and leek. Cook onion and leek, stirring, until leek softens. Combine curry powder and ghee and add to the pan; cook, stirring, 1 minute.

2. Add sweet potato, orange peel and broth. Bring just to a boil; cover; reduce heat immediately and simmer 20 minutes or until sweet potato is tender but not mushy. Blend or process mixture until smooth. Soup may be made ahead to this point and gently reheated.

3. Add water to yield about 8 cups soup. Reheat gently. Turn off the heat. Taste the hot soup and add paprika and fruit vinegar to taste; remembering that a little sour yogurt will be added at table. Serve drizzled with stirred yogurt and sprinkled with bacon (if using). Garnish with a fresh herb if desired.

POINTS: 3.5 (excludes bacon)

VARIATIONS: Garnish with cooked red lentils toss with a chopped chives instead of bacon. Substitute yukon gold or orange yams for the sweet potatoes. Use this same soup recipe for butternut or other winter squash. If you want a spicier soup, substitute some or all of the sweet paprika with hot paprika. Herb suggestions: cilantro, parsley, tarragon, sage or lemon verbena.

Recipe appears in the Curries volume of the mini-menu series by Cole. Original suggested orange yam and cilantro. We modified the recipe to include allspice, orange, paprika and vinegar.

Description: "Onion and leek with comforting sweet potato; scent of orange"

Yield: 8 cups

Serving Ideas : We served with a slice of warm rye bread; would go well with sour dough.

NOTES : Full bodied, low calorie soup with autumn color, creamy texture and teasing aroma.

Tested with light yellow (pale orange) sweet potatoes. We added orange peel and paprika for more depth. A splash of blood orange vinegar or fig vinegar helped to tame the sweetness of the potatoes and enhance the aroma.

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