Slip into your plush socks, wrap yourself in a cozy blanket, and warm your hands around a bowl of this hearty winter soup. This recipe promises to take your chills away.
By Leili Ansari and Wei Chang Chen
Let’s talk winter food. I haven’t tried a new soup recipe for a while and now that there’s finally snow on the ground, I think we’re all ready for a steaming bowl of something hearty. Without compromising your new to-do list for the start of this year, I present you this curry potato leek soup.
This delicious soup is a little bit of everything – it’s a little spicy, hearty, flavor-packed, gluten free, and vegan. It’s incredibly easy to make and requires very few ingredients. Don’t be afraid to use different potatoes, Yukon Gold or russet potatoes are great choices, too. If your taste buds are sensitive, reduce the amount of curry for a milder soup. And please don’t forget the crispy leek garnishment – they bring a subtle smokiness when added.
The curry and coconut milk add a new look to a beloved classic. I hope you all get to try this one and taste what I’m tasting.
To a new year and new recipes. Join us.Print
Leili is a Boston-based food writer and recipe developer who shares all of her kitchen adventures on her food blog, Yin and Yolk. She loves cooking up healthy comfort food dishes but also has a passion for pastries, and strives to create recipes that are both delicious and wholesome. When she's not experimenting in the kitchen, she can be found perusing the local farmer's market, jogging through the city, or trying out new places to eat.