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
Servings 4
Calories 140kcal
Author Sylvia Eastman
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Ingredients
1cupleeks, sliced into 1/4 inch slices
2 cupssweet potato, sliced evenly
2cupsunsweetened coconut milk(the milk substitute kind, not the canned kind)
1tablespooncoconut oil
1/4cupginger, 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.
Notes
Nutritional Information
Nutritional information is an estimate only and is based on using coconut milk that it the milk substitute kind, not canned coconut milk.