Curried Leek and Potato Soup

Recipe Ingredients

2 tablespoons	30ml	Oil
1 tablespoon	15ml	Onion - chopped (large)
4 tablespoons	60ml	Leeks - washed and sliced (large)
12 oz	340g	Potatoes - diced
1		Arame weed
1 teaspoon	5ml	Rosemary
1/2 teaspoon	2.5ml	Curry powder
1 3/4		Water
1		Garlic clove
		Soy sauce - to taste

Recipe Instructions

Heat oil in a soup pot and saute the onion and leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder and water. Stir well, bring to the boil, reduce heat, cover and cook for 20 minutes. Blend until smooth in a blender with the garlic clove and soy sauce. Reheat and serve.

David Scott and Claire Golding, "The Vegan Diet"

Source:
Byerly's Market

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