Ingredients 1 Tbsp coconut oil 4 Cups or 950 ml water 1 Vegetable stock 2 Garlic cloves, pressed or minced 2 Leeks, washed, drained & chopped 2.2 Pounds or 1 kilo sweet potatoes, chopped 3 Inch ginger, pressed of minced Pinch of Himalaya salt Pinch of black pepper Pinch of chilli flakes 4 Tbsp sweet soy sauce 2 spring onions, washed, drained & sliced Handfull unsalted peanuts, crushed How to 1. Heat coconut oil in a large pot on medium heat. 2. Add the leeks, and season lightly with Himalaya salt and pepper. Cook for about 5 minutes until the leeks are golden brown. 3. Add the garlic and cook for 2 more minutes. 4. Pour the water and stir in the sweet potatoes, stocks, chili flakes and sweet soy sauce. Bring mixture to a boil. Reduce heat and simmer for 20 minutes. 5. Blend the soup with a hand blender till smooth and add water if needed. 6. Season to taste with some extra Himalaya salt and pepper. 7. Garnish the soup with spring onions and crushed peanuts & enjoy! Bone appétit!