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Japanese Sweet Potato Leek Soup (AIP, Paleo, Dairy Free)

Fun fact – this was supposed to be a purple sweet potato soup, but I accidentally bought the wrong onesÂ đŸ€·đŸ™ˆ

But I took lemons and made lemonade and ended up with this amazing soup recipe! OR I took potatoes and made soup, whatever.🙃🙃

Japanese Sweet Potato Leek Soup | paleo, auto immune paleo, vegan, gluten free, dairy free, nut free | the health junkee

This is such an easy recipe and perfect for this time of year when all you want is a cozy bowl of yumminess. It’s also a great meal option if you’re dealing with digestion problems because since it’s a soup, it’s way easier to digest!

– Here are the details –

ingredients

  • 2 tbsp coconut oil
  • 3 medium japanese sweet potatoes, peeled and cubed
  • 3 leeks, chopped into small pieces
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 cups filtered water
  • himalayan pink salt, to taste
  • 1 tbsp ceylon cinnamon
  • 2 cups coconut milk

directions

  1. Heat a large sauce pan over medium high heat and add in the coconut oil. Once that’s melted, add in the garlic and let it cook for about 2 minutes – be careful not to let it burn.
  2. Add in the leeks and cook for another 2 minutes
  3. Add in the sweet potatoes, ginger, salt and cinnamon followed by the water. Bring the water to a simmer and cook it, covered, for about 25 minutes or until the potatoes are soft.
  4. Once the potatoes are soft, add in the coconut milk and blend using an immersion blender. If you don’t have an immersion blender you can also use a high speed blender and blend in batches.
  5. Top with some nutritional yeast and pumpkin seeds and enjoy!

I hope you enjoy this yummy soup all winter long and make sure to share with me if you do!

xx,

gabi lavi signature

Print Recipe
Japanese Sweet Potato Leek Soup (AIP, Paleo, Dairy Free)
Servings
Ingredients
  • 2 tbsp coconut oil
  • 3 medium japanese sweet potatoes, peeled and cubed
  • 3 avocados, chopped into small pieces
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 cups filtered water
  • himalayan pink salt, to taste
  • 1 tbsp ceylon cinnamon
  • 2 cups coconut milk
Servings
Ingredients
  • 2 tbsp coconut oil
  • 3 medium japanese sweet potatoes, peeled and cubed
  • 3 avocados, chopped into small pieces
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 cups filtered water
  • himalayan pink salt, to taste
  • 1 tbsp ceylon cinnamon
  • 2 cups coconut milk
Instructions
  1. Heat a large sauce pan over medium high heat and add in the coconut oil. Once that's melted, add in the garlic and let it cook for about 2 minutes - be careful not to let it burn.
  2. Add in the leeks and cook for another 2 minutes
  3. Add in the sweet potatoes, ginger, salt and cinnamon followed by the water. Bring the water to a simmer and cook it, covered, for about 25 minutes or until the potatoes are soft.
  4. Once the potatoes are soft, add in the coconut milk and blend using an immersion blender. If you don't have an immersion blender you can also use a high speed blender and blend in batches.
  5. Top with some nutritional yeast and pumpkin seeds and enjoy!
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Japanese Sweet Potato Leek Soup | paleo, auto immune paleo, vegan, gluten free, dairy free, nut free | the health junkee

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