Sweet Potato, Carrot and Leek Soup

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


a lovely creamy and sweet soup, perfect for cold weather days



  • 600g (21oz) sweet potatoes
  • 2 large carrots
  • 3 leeks
  • 2 teaspoons coconut oil or butter
  • 2 teaspoons vegetable broth powder
  • 1.2l (40.5 fl oz) water
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • optional: bacon bits and cress


  1. Peel and cut the sweet potatoes, wash and cut the carrots and leeks into medium size pieces.
  2. Heat the oil or butter in a large pot and once hot sauté the leeks for about 2 minutes, until fragrant. Add in the rest of the chopped vegetables, broth powder and water. Bring to a boil and then reduce to a simmer. Let it cook for about 25 minutes, until the vegetables or soft.
  3. Then season with nutmeg, salt and pepper and puree in a blender until smooth.
  4. Optional: Garnish with bacon bits and cress


  • Store in the refridgerator for up to 5 days.


  • Serving Size: 6