A warm and comforting soup with a hint of spice, perfect for cozy evenings.
Peel and chop the sweet potatoes and carrots into small chunks.
Cut the vegetables into similar-sized pieces to ensure even cooking.
Slice the leek thinly and rinse under cold water to remove any grit.
Leeks can hold dirt between their layers, so rinse thoroughly.
Heat the olive oil in a large pot over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant.
Cooking the curry paste helps to release its flavors.
Add the leek to the pot and sauté for 3-4 minutes until softened.
Stir frequently to prevent the leek from browning.
Add the sweet potatoes and carrots to the pot and stir to coat with the curry paste.
Ensure the vegetables are evenly coated for maximum flavor.
Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 30-35 minutes until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Allow the soup to cool slightly, then blend until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Serve the soup warm, garnished with a dollop of sour cream or a sprinkle of fresh herbs if desired.
Add a drizzle of olive oil on top for an elegant touch.
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