Recipe: Leek & Curry Soup

For my parents and I, this leek and curry soup with potatoes is an absolute feast! This soup is so good, so satisying and fits incredibly well with the colder seasons as we, at least here in Denmark, are entering. Not only is this soup super good but it is also super easy to make. As mentioned below, you can make a more soup consistency with more liquid or you can allow the soup to set for a day in the fridge turning it into a creamy stew. Whatever you choose to do, this soup is definitely a must try.

Servings: 4 // Total time: 1 hour

3 onions
4 leeks
5.5 - 7 lb potatoes (2 ½ - 3 kg)
3 tsp. medium curry powder
3 tsp. Himalayan pink salt fine
2 ½ cup shredded coconut
6 cups boiling water

Place the shredded coconut in the blender along with the boiling water. Allow to set for 15 minutes.

Peel and dice the onions. Pour 1 cup water and the diced onions into a big pot. Water sauté the onions at high heat without a lid.

Rinse and cut the leeks into ⅕ inch or ½ cm slices, place in the pot and water sauté along with the onions. Add more water if the water evaporates.

Add curry to the pot and stir well.

Peel and cut the potatoes into small cubes, place in the pot and water sauté along with the rest of the vegetables.

Blend the shredded coconut water for 3 minutes; do not turn it off after 30 seconds because it looks done. Blend the whole 3 minutes and you get a nice thin coconut milk. Pour into the pot along with the salt. Stir the mixture well and let it simmer under a lid at low heat for 30 minutes until the potatoes are tender. Adjust the consistency with water and season the soup with salt and curry.

If you make the soup the day before the potatoes will soak up most of the coconut milk and the soup turns into a creamy stew.