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Sweet potato and leek soup wiith curry and honey; serve with thick-cut crusty bread.  Lovely! :-)  (You'll need either a food processor or a blender)


4 medium sweet potatoes
1 large leek
1200ml vegetable stock
70ml double cream
10ml double cream to serve
2 tbsp curry powder
2 tbsp honey
Pepper to taste


  1. Peel and roughly chop the sweet potatoes
  2. Cut leek into slices
  3. Make up stock in a saucepan, add sweet potatoes and leek
  4. Simmer for 30 minutes (or until potatoes and leeks have softened)
  5. Liquidise using either a food processor (may need to be done in two or more batches depending on the size of your food processor) or blender (better because you can probably do it in the pan).
  6. Add the curry powder and honey, season with pepper
  7. Simmer for a further 10 minutes
  8. Serve in soup bowls, lightly stirring in remaining cream.