Vegan Sweet Potato Leek Soup with Coconut Cream
A creamy, comforting soup featuring tender white sweet potatoes and caramelized leeks in a rich coconut cream base. The natural sweetness of the potatoes balances beautifully with the mild onion flavor of leeks, while coconut cream adds luxurious richness without dairy. Perfect for fall and winter meals, this AIP-friendly soup can easily accommodate various dietary needs. The simple technique of sautéing aromatics before simmering creates deep, satisfying flavors that make this an ideal starter or light main course for family dinners or entertaining.
Ingredients
- 2 cups leeks, white part sliced into half moons
- 2 tbsp avocado oil
- 2 cloves garlic, minced
- 6 cups white sweet potato, peeled and chopped
- 4 ½ cup brothvegetable stock1:1vegetarian
same flavor base
- 1 tsp sea salt
- 2 bay leaves
- 1 cup coconut cream
- ½ tsp black pepper, omit for AIP(optional)
- 2 tbsp fresh chives, chopped
Instructions
- 1
Slice white part of leeks into half moons and rinse under cold water to clean thoroughly
- 2
Heat avocado oil in large stock pot over medium heat
- 3
Add leeks and stir often for 8-10 minutes until fully softened but not browned
- 4
Add garlic and saute for 1-2 minutes
- 5
Add sweet potatoes and stir to combine
- 6
Pour in broth and season with salt, mix well and top with bay leaves
- 7
Bring soup to medium-low simmer and allow to simmer for 30 minutes until potatoes are fork tender
- 8
Remove bay leaves and reduce heat
- 9
Pour in coconut cream and stir
- 10
Allow soup to cool slightly and use immersion blender to blend until creamy
- 11
Top with black pepper and chives and serve warm
Tips
Clean leeks thoroughly as dirt often gets trapped between layers - slice first then rinse under cold water
Don't let leeks brown during sautéing as this can create bitter flavors that overpower the soup's sweetness
Cool soup slightly before blending to prevent splattering and ensure smooth, creamy texture
Good to Know
refrigerate up to 4 days in covered container
make up to 2 days ahead, reheat gently and thin with broth if needed
ladle into bowls and garnish with chives and black pepper
Common Mistakes
don't skip cleaning leeks thoroughly to avoid gritty texture
avoid browning leeks to prevent bitter flavors
cool soup before blending to prevent dangerous splattering
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup without an immersion blender?
Yes, you can use a regular blender but work in batches and be careful with hot liquid. Allow soup to cool slightly first and fill blender only halfway.
What if I don't have coconut cream?
Heavy cream works as a substitute for non-dairy needs, or you can use the thick part from chilled coconut milk cans for similar richness.
How long does this soup keep in the refrigerator?
The soup stays fresh for up to 4 days when stored in a covered container. Reheat gently and add broth if it thickens too much.