Roasted Garlic and Leek Soup

Servings Prep Time
6portions 30minutes
Cook Time

Servings Prep Time
6portions 30minutes
Cook Time


  • 210g

    Sweet Potato

  • 220g


  • 1head


  • 1litre

    Vegetable Stock

  • 1can

    Crushed Tomatoes

  • 1tbsp

    Tomato Paste

  • 1/2tsp

    Curry Powder

  • 1/2tsp

    Chilli Powder

  • 1/4 tsp

    Ground Turmeric

  • 1/8tsp

    Ground Cardomom

  • 1/2tsp

    Sea Salt

  • Black Pepper

  • Coconut Milk

  • Watercress

  1. First roast the garlic. Preheat the oven to 180°C. Peel any excess skin off the garlic bulb, but leave it together. Chop the very top off the cloves to they are slightly exposed. Drizzle on a little olive oil, season with salt and pepper and wrap the whole bulb in tin foil. Bake in the oven for 30 minutes then leave to cool. Use a knife to remove the inside of the cloves into a bowl, they should easily slide out of the skins and be very soft.

  2. Chop the green part off the leeks then slice them finely. Wash the sweet potatoes and cut into 1 inch chunks. Head 1 tablespoon of olive oil in the bottom of a large pot and saute the leeks for a few minutes until they go soft. Add the spices and saute for a further 2-3 minutes.

  3. Add the sweet potato, vegetable stock, crushed tomatoes and tomato paste, simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end.

  4. Using a blender or a stick blender, blitz the soup until completely smooth. Serve with a swirl of coconut milk, some chilli flakes, watercress and croutons.

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