Leek & Sweet Potato Soup

Prep Time: 15 min.
Cook Time: 40 min.
Makes 4 servings


  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tblspn olive oil
  • 3 leeks, top part removed and softer part sliced in rounds
  • 4 cups low-sodium stock
  • 4 sweet potatoes, peeled and chopped
  • 1 can coconut milk
  • sea salt and freshly ground black pepper to taste


  1. Saute the onions with the cooking oil in a large sauce pan over medium heat.  Stir frequently to prevent the onions from burning.
  2. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
  3. Sprinkle in the cumin and combine well.
  4. Add the stock and the sweet potatoes.  Bring to a boil, then allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
  5. Remove the soup from the heat and slowly mix in the coconut milk.  Season with salt and pepper to taste.
  6. Puree the soup in a blender and serve.
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