By golly, this past week felt a little like fall! When I stepped outside this morning, I was greeted by cool air—I almost needed a light jacket! As I was making this soup, a hard rain danced against the windows, and outside, wind whipped through tops of the palm trees. There was no doubt that we were experiencing soup weather.
For whatever reason, I’m obsessed with orange soup. I often make carrot soup and butternut squash soup whenever I’m seeking a little comfort from my food. This vegan sweet potato leek soup is no different! Creamy but not too heavy, it makes for a perfect, slow lunch on a rainy afternoon.
Vegan Sweet Potato Leek Soup
1 tbsp., 1tsp. coconut oil (divided)
5 cloves of garlic, minced
1” knob of fresh ginger, peeled and minced
1” knob of fresh turmeric, peeled and minced
3 large sweet potatoes
2 cups vegetable broth
3 cups coconut milk
¼ cup pumpkin seeds
1 green onion, thinly sliced
salt and cayenne pepper to taste
1. Warm 1 tbsp. coconut oil in a large pot. Remove ends and dark green portion of leeks. Rinse each layer well. Roughly chop leeks and add to pot. Sauté for about 5 minutes.
2. Add garlic, ginger, and turmeric. Stir for one minute.
3. Wash and slice sweet potatoes into small cubes. Add to the pot, followed by vegetable broth and coconut milk. Reduce heat to low and allow soup to simmer for about 20 minutes, or until potatoes are fork tender. Set aside and allow to cool before blending.
4. In a small pan, warm 1 tsp. coconut oil at medium-low heat. Toss pumpkin seeds in oil. Stir occasionally and remove from heat after 10 minutes.
5. Once soup is blended and served into bowl, garnish with green onion and toasted pumpkin seeds.
More fall recipes: Gluten Free Vegan Gumbo
Photos: Mary Hood