Red Curry-Lime Sweet Potato Soup

In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute; stir in sweet potatoes, coconut milk, 3 cups water, and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.

Using an immersion blender, blend until smooth. Stir in lime zest and juice; heat through. If desired, drizzle with olive oil, sprinkle with black pepper, and top with cilantro. Serves 6.