Name: Leek and Sweet Potato Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup leeks, sliced into 1/4 inch slices; 2 cups sweet potato, sliced evenly; 2 cups unsweetened coconut milk ((the milk substitute kind, not the canned kind)); 1 tablespoon coconut oil; 1/4 cup ginger, finely minced

Leek and Sweet Potato Soup

Roasted leeks and sweet potato make for a quick and easy soup that you can buzz up in the blender in minutes. Vegan & Gluten-Free

Print Rate

Course: Appetizer, dinner, lunch, side, Soup

Cuisine: American

Keyword: leek soup, sweet potato soup, vegan sweet potato soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

Calories: 140kcal

Author: Sylvia Eastman

Ingredients

1 cup leeks, sliced into 1/4 inch slices
2 cups sweet potato, sliced evenly
2 cups unsweetened coconut milk (the milk substitute kind, not the canned kind)
1 tablespoon coconut oil
1/4 cup ginger, finely minced

Instructions

Preheat the oven to 375F.
Place the leeks and sweet potatoes on separate baking sheets, drizzle with olive oil and roast until soft and browned, about 20 minutes for the leeks and 25-30 minutes for the sweet potato. Remove from oven, and optionally set aside some sweet potatoes and leeks for garnishing the soup later.
Saute the ginger in the coconut oil.
In a blender, put the ginger, the roasted leeks and 1 cup of coconut milk and blend until smooth. Add the remaining milk and the sweet potato and blend until smooth. Add more milk as desired.
Serve garnished with sweet potato and crispy fried leeks or with Pineapple Tequila Salsa.