5 tbsp. unsalted butter (parve)
1 lg. leek, cleaned & chopped
2 med. potatoes, peeled & cubed
2 lb. carrots, peeled & sliced
6 c. chicken stock
3 tsp. curry powder
Salt to taste
2 tbsp. minced fresh coriander

1. Melt 2 tablespoons butter in large pot over medium-low heat. Cook leek for 10 minutes, until soft, but not brown. Stir often.

2. Add potatoes, carrots, chicken stock. Bring to a boil, reduce to simmer, season with the curry powder. Cover and simmer for 45 minutes.

3. Puree the vegetables in a blender or processor until smooth. Add remaining butter, salt and pepper.

4. Sprinkle with coriander to serve.