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Curried Cauliflower, Leek, and Sweet Potato Soup with Lemon

This bright, fruity soup came about because I had curry on the brain, the cauliflower and leeks and sweet potatoes looked good at the market.  The lemon juice at the end takes a pleasant but slightly boring soup to something brilliant. 

1 pint vegetable stock
1 13.5-oz can of lite coconut milk

4-6 sweet potatoes (orange variety) sliced 1/4 inch thick, about 6 cups sliced
(peeling not required but do remove any bruised areas)
1 medium head cauliflower, florets separated into large chunks, leaves removed, core chopped into 1/4 inch sections

4 small leeks

6 cloves garlic, thinly sliced
about 1 tbsp grated fresh ginger (about 1-2 inches of root)
2 T peanut oil or mustard seed oil

grind whole spices to a powder in a dedicated spice grinder, or use 1 1/2 times the quantity of powdered spices:
2 teaspoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon fenugreek seed
1 teaspoon  black pepper
1/2 teaspoon cinnamon chips
 2 teaspoons mild ground new mexico chiles (paprika should work)

juice of 3 lemons (about 1/2 cup)

Add the stock and coconut milk to a pressure cooker or stockpot.  Start it heating over low heat while you slice and add the sweet potatoes and cauliflower.  Add the leeks when the other vegetables are done, and for pressure cooker, lock the lid and bring up to 15lbs pressure.  Cook for 6-8 minutes at pressure and allow to come down from pressure naturally.  For a stockpot, cook, covered, until the vegetables are quite soft.

While the vegetables are cooking, heat the oil in a small saute pan.  Add the garlic and cook briefly over medium heat until the slices are translucent but do not let them brown.  Add the powdered spices and cook them briefly--about a minute or two.

Add the spice mix to the pureed vegetables and puree the soup.  Stir in the lemon juice.


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