Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
Blend soup with an immersion blender; serve.
Nutrition Facts (per serving)
| 404 | Calories |
| 23g | Fat |
| 49g | Carbs |
| 6g | Protein |
