1 Wash and cut the leeks into rings.
2 Peel and dice sweet potatoes.
3 Heat the stock pot on medium with olive oil and brown leeks for 5 minutes.
4 Add the sweet potatoes and cook for a futher 5 minutes.
5 Pour coconut milk and add enough water to cover vegetables.
6 Cover the stock pot and cook for about 25 minutes, then blend.
7 Add salt and pepper to taste.