Ingredients
1 onion, chopped;
3 cloves garlic, crushed;
2 tsp ground cumin;
1 tbsp cooking fat like coconut oil or clarified butter;
2 or 3 large leeks, top part removed, and softer part sliced in rounds;
4 cups chicken stock;
4 sweet potatoes, peeled and chopped;
1 can coconut milk;
Sea salt and freshly ground black pepper to taste;
Preparation
Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. Sprinkle in the cumin and combine well. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste. Puree the soup in a blender and serve.
