vegetarian | gluten free | dairy free | egg free | nut free | egg free | vegan
30 minutes or less
What You’ll Need:
2 leeks, whites trimmed, cleaned & sliced into rounds (check out this video if you’ve never done this before!)
1 tsp sea salt
1 Tbsp coconut oil
1 pound (about 4 small or 2 large) sweet potatoes, cubed
1 can full fat coconut milk
1 can filtered water (just fill the empty can of coconut milk, obvi)
1 can water
2 Tbsp red curry paste
OPTIONAL: hemp hearts and a handful of reserved chopped leeks for topping
Saute leeks in coconut oil & salt in a large soup pot until aromatic.
Add liquid, sweets & curry paste. Bring a boil, cover, then reduce to a simmer. Cook for 20 minutes, or until sweet potatoes are tender.
Remove from heat. Puree using an immersion blender, or transfer to a traditional blender.
Top with fixings if desired. Warms the soul.
Serves 2-3