Ingredients
- 2 (10- to 12-ounce) sweet potatoes
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and thinly sliced
- 1 celery stalk, thinly sliced
- 1 small leek, white and pale greens, thinly sliced
- 2 sprigs thyme
- Kosher or sea salt
- Pinch of curry powder
- 2 cups light chicken or vegetable stock, warmed
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