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Sweet Potato, Carrot and Leek Soup

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


creamy and delicious, perfect for cold weather days




  • 600g sweet potatoes (1.3 lb)
  • 2 large carrots
  • 150 g leeks (5.6 oz)
  • 1 tablespoon oil
  • 1.2 l vegetable broth (5 cups)
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste


  • vegan cream
  • lemon or chili oil
  • curried cashews (recipe below)
  • fresh coriander, chopped


  1. Peel and cut the sweet potatoes and carrots into bite sized pieces. Roughly chop the leeks.
  2. Heat the oil in a large pot and once hot, sauté the leeks for about 2 minutes, until soft. Add in the rest of the chopped vegetables and vegetable broth. Bring to a boil and then reduce to a simmer. 
  3. Let it the vegetables cook for about 15 minutes, until tender. (In the meantime, make the curried cashews.)
  4. Add to a blender, along with cumin, nutmeg, salt and pepper and blend until smooth. (Or use an immersion blender.) 
  5. Serve in bowls and garnish with vegan cream, lemon or chili oil, curried cashews and fresh coriander.


Store in an airtight container in the fridge for up to 4 days, or freeze (see instructions in the post).

Keywords: sweet potato soup, soup, vegan cream soup, leek soup