Curried Sweet Potato Soup + Coconut Milk + Crispy Leeks

(serves 2-3)

I started my Whole 30 challenge today, so I’m going to be posting some of my recipes in the hopes that it inspires others to embrace the challenge as well. The recipes adhere to Whole 30 guidelines, and are very simple, and delicious. 


2 lbs sweet potato (washed, peeled, cut into medium sized pieces)

½ white onion (peeled, chopped)

1 leek (only pale green and white part, julienned) 

1 tbsp curry powder

1tsp fresh grated ginger

3 garlic cloves (minced)

1 bag of Bare Bones Pasture-Raised Chicken Broth

½ cup coconut milk (unsweetened)

½ cup of water

Kosher salt

Fresh ground black pepper

The How To

  1. Add all ingredients to a large pot.
  2. Bring to a boil then reduce to low heat, and simmer for 30-45 minutes or until sweet potatoes are fork tender. 
  3. Puree everything until smooth using a blender or an immersion blender.
  4. Season everything to taste with sea salt and freshly ground black pepper and serve warm.

Saute the leeks in a little bit of ghee and olive oil over medium meat until golden brown and crispy.