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Roasted Garlic, Leek & Tomato Soup

Lauren Caris

Passionate about creating simple, delicious recipes and colorful food photography



1 cup (210 g) sweet potato, cubed

2 cups (250 g) leeks, sliced

1 head garlic

4¼ cups (1 liter) vegetable stock

1 can crushed tomatoes

1 tbsp tomato paste

½ tsp curry powder

½ tsp chili powder

¼ tsp ground turmeric

1/8 tsp ground cardamom

½ tsp sea salt

Black pepper

Coconut milk



First, roast the garlic. Preheat the oven to 355°F/180°C. Chop the very top off the garlic cloves so 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. Chop the green part off the leeks, then slice them finely. Wash the sweet potato and cut into 1-inch chunks. Heat 1 tablespoon of olive oil in the bottom of a large pot and sauté the leeks for a few minutes until they go soft. Add the spices and sauté for a further 2-3 minutes. Add the sweet potato, vegetable stock, crushed tomatoes, and tomato paste and simmer for 30 minutes until the sweet potatoes are cooked. Add the roasted garlic 5 minutes before the end. Using a blender, blitz the soup until it’s completely smooth. Serve with a swirl of coconut milk, some chili flakes, watercress, and croutons.

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