Sweet Potato Leek Soup

This a nice change from the common potato leek soup.  I absolutely love regular potato leek soup, however white potatoes are part of the nightshade family, known to cause inflammation and I wanted to avoid this.  The sweet potatoes add a nice sweet flavor while maintaining the ‘zing’ from the leeks. This is a wonderful soup on a cold January day.

Ingredients:

3 large sweet potatoes, peeled and chopped

3 large leeks, sliced

1 large onion

1 clove garlic

1 can coconut milk

4 cups vegetable broth

2 cups water

2 tbsp butter or coconut oil

salt & pepper to taste

1.     In saucepan, cook sweet potatoes in vegetable broth until soft.

2.     Meanwhile, in a large cooking pot, sauté onions in butter for 3 minutes then add leeks and garlic. Saute until translucent.

3.     When potatoes are ready add to leek and onion mixture. Add the water. Bring to boil then let simmer for 10 minutes.

4.     When everything is tender, use hand blender or food processor to puree soup.

5.     Once well blended, transfer back to pot (if using processor) and add coconut milk, salt & pepper. Stir well and serve.