Sweet Potato Ginger Soup


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!