Sweet Potato and Leek Soup

Chris Denzer 31

"Paleo soup"


5 servings
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

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