Tasty Roasted Sweet Potato and Leek Soup
A comforting and wholesome soup made with roasted sweet potatoes and leeks, perfect for chilly nights.
Ingredients
For the soup
- 2 large Sweet Potatoes Naturally sweet and packed with nutrients.
- 2 medium Leeks Adds a mild, onion-like flavor.
- 4 cloves Garlic For aroma and depth of flavor.
- 4 cups Vegetable Broth You can use chicken broth for a non-vegetarian option.
- 1 cup Coconut Milk Substitute with almond or oat milk if needed.
- 2 tablespoons Olive Oil For roasting.
- to taste Salt and Pepper To taste.
- 1 teaspoon Fresh Thyme Optional, but enhances flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop sweet potatoes into cubes.
- Trim the leeks, slice them thinly, and rinse well to remove any grit.
- Mince the garlic.
Cooking
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread them on a lined baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the leeks and sauté until they become tender, about 5 minutes.
- Add the garlic and sauté for another 1-2 minutes until fragrant.
- Once the sweet potatoes are roasted, add them to the pot with the sautéed leeks and garlic.
- Pour in the vegetable broth and bring it to a simmer. Let it cook for another 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk for added creaminess.
- Taste and adjust seasoning if necessary.
- Serve warm, garnished with fresh thyme if desired.
Notes
Store in an airtight container for up to 4 days or freeze in portions for up to 3 months.