Roasted Garlic, Leek & Tomato Soup
Lauren Caris
Passionate about creating simple, delicious recipes and colorful food photography
Ingredients
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
Watercress
Method
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.