We love good soups and to combine sweet potatoes and leeks is definitely a marriage made in heaven. This soup is thick, rich and hardy and good hot or cold.
Provided by Jo Zimny
Categories Vegetable Soup
Time 45m
Number Of Ingredients 13
Steps:
- 1. Saute the onions with the palm oil in a large sauce pan or soup pot over medium heat for a few minutes. Stir frequently to prevent the onions from browning or burning, just soften them.
- 2. Add the apple, garlic and leeks to the pan and saute for approximately 5 minutes to allow everything to get soft.
- 3. Sprinkle in the cumin, nutmeg and sage and stir in well.
- 4. Add the water and yams. Bring to a boil and simmer for about 20 minutes until the yams are soft.
- 5. Remove the soup from the heat and slowly mix in the coconut milk and give it a good stir. Season with salt and pepper.
- 6. Puree the soup right in the pot with a stick blender, it's so easy to do it this way. Serve in a bowl and sprinkle a little parsley on top to garnish.
- 7. Serve either hot or cold. I like it both ways. It's good the next day since it gives the seasonings a chance to permeate through the soup.
- 8. Enjoy!
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