I have a sweet spot for sweet potato. Sweet potato is so versatile; baked with other vegetables or as French fries, in healthy juices or gooey brownies and in lovely soups like this. If you like Indian curries and are in for easy cooking, this sweet potato soup recipe is just something for you.
This sweet potato soup is spiced with ras al hanout. This Arab phrase means ´top shelf´, the best the spice dealer has to offer. So choose the best spices and grind it yourself. If you use it freshly ground, you will benefit most of their health properties. This spice blend keeps 1 month in an airtight container at cool room temperature.
The sweet potatoes in this soup are boiled in coconut milk. Look at the label on the can. If it has a dozen preservatives, than leave it in the supermarket. I bought a tray of Aroy-D coconut milk at a Chinese supermarket in Coin. It contains 60% coconut and the rest is water. Nothing else. Mercadona coconut milk is full of rubbish. If you can´t find any cans without additives consider to make your own coconut milk (https://minimalistbaker.com/how-to-make-coconut-milk/). It is easier than you think it is and better for your health.
My husband and I love to eat this sweet potato leek soup at lunch or dinner. And I divide what is left equally divided over 2 containers each for 2 people. One container I keep in the fridge for 3 days. The other one I put in the freezer to keep 3 months. So if you have room in your fridge or freezer, double this recipe. So you can enjoy it again another day.
We usually eat this soup with a slice of home baked sourdough bread. But it is absolutely nourishing and a complete meal without it.
Ingredients sweet potato leek soup (serves 6)
- 600 grams of sweet potato
- 2 leeks
- 1 can of coconut milk (400ml)
- 2 white onions, medium size
- 2 cloves of garlic
- 2 teaspoons ras al hanout*
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric
- 2 cubes of vegetable stock
- 1 teaspoon of chili flakes (optional)
- 800 ml water
- olive oil
- pinch of salt
Your ras el hanout spice blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Making the soup
Peel and cut the onions in and mince the garlic. Heat a casserole over low heat with a tablespoon of olive oil. Add the onions with a pinch of salt. Now fry over low heat until the onions become translucent and slightly golden. Add the garlic and fry for a minute.
Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes. Add the sweet potato together with the ras al hanout, curry powder and turmeric to the onions and fry it briefly. Then add the coconut milk from the can and 2 cans of warm water (800 ml). Finally add the cubes of vegetable stock and mix until desolved. If you like a spicy soup add chilli flakes to the taste. Note that the longer you cook chilli flakes the hotter the soup will be. If you like it less hot, add chilli flakes at the end of the boiling time.
Let the sweet potato soup simmer on low heat for about 15 minutes or until the sweet potato cubes are soft. Meanwhile, wash the leeks and remove 5 centimetres from the dark green part. Cut the remaining leeks into chunks. When the sweet potato cubes are soft add the chunked leeks and cook for another 5 minutes or so. Test with a fork if the leek chunks are just tender but still have some bite. Cut the 5 centimetre green leek parts into small rings and keep for garnish.
Pour the soup into a blender and mash it smoothly. If desired add a little more water to make the soup thinner.
Serve the soup with some coconut milk or plant based cream, fresh herbs and some of the leftover leek. To accompany the sweet potato soup, take a good piece of sourdough bread and dip it in the sweet potato leek soup.