Ingredients 4 tablespoons Kerrygold

Unsalted Butter

2 medium onions, peeled and diced 

2 leeks, cleaned, trimmed and thinly sliced 

2 garlic cloves, minced 

1 tablespoon curry powder

2 pounds sweet potatoes, peeled and chopped 

1 large apple, peeled, cored and chopped  

5 cups low sodium chicken broth 

1 ½ teaspoons kosher salt 

1 teaspoon ground black pepper 

⅓ cup heavy cream 

Chopped fresh cilantro and roasted pepitas, for garnish 

Instructions:

  1. Melt Kerrygold Unsalted butter in a large dutch oven over medium heat. Add onions and leeks and cook until soft, stirring occasionally, about 5-7 minutes.   
  2. Add garlic cloves and curry powder to the dutch oven and cook for another minute, stirring frequently.   
  3. Add sweet potatoes, apple, chicken broth, salt and pepper to the pot and stir to combine. Increase heat to high until mixture comes to a boil, then reduce heat to medium low and cover the pot. Cook for 20 minutes or until potatoes are fork tender.   
  4. Remove the lid from the pot. Use an immersion blender to puree soup to desired consistency. (You can also puree the soup in batches in a regular blender.) Pour cream into pureed soup and stir until combined. Serve warm with chopped cilantro and roasted pepitas, if desired.  

Recipe by Garnish with Lemon.