INGREDIENTS
2
medium sweet potatoes
2
large leeks
3
carrots
4
watermelon radishes
3
stalks celery
1
garlic clove, smashed
1
black peppercorn
1 tbsp
grass-fed butter
1
shallot, minced
2 tsp
Madras curry powder
2 1/2 cups
no-salt vegetable broth (recipe above)
1/2 cup
quick-cooking barley
4
medium sweet potatoes, peeled and diced
3/4 cup
full-fat coconut milk