Creamy Vegan Sweet Potato Leek Soup
This smooth and creamy sweet potato leek soup is healthy, vegan, and gluten-free!
Servings: 4 -5 servings
Ingredients
- 1 large leek finely sliced (reserve 1/4 cup sliced leeks)
- 2 tbsp olive oil or neutral oil of choice
- 3 cloves garlic minced
- 1/2 tsp chili flakes
- 1/2 tsp fresh thyme
- 2 medium orange sweet potatoes peeled and diced
- 1/2 tsp smoked paprika
- 5 cups vegetable broth
- 1/2 tsp salt
- black pepper to taste
Instructions
- Heat olive oil in a large pot and sauté leek until soft and fragrant, or about 2-3 minutes. Next add garlic, chili flakes and thyme and sauté for another minute.
- Add sweet potato and smoked paprika and cook for 2-3 minutes, then add vegetable broth and bring the mixture to a low boil. Cook covered for about 7 minutes or until potatoes are fork tender.
- Transfer the contents of the pot into a high speed blender, or use an immersion blender and blend until completely smooth. Season with salt and black pepper, to taste.
- If desired, you can sauté the reserved 1/4 cup of leeks with 2 tsp olive oil and a touch of salt and use as a garnish for the soup.