June’s Recipe Chef Gason’s Sweet Potato Soup Recipe


  • 4 large sweet potatoes
  • cooking oil
  • 2 tablespoons butter
  • 1 cup finely diced leeks
  • 1/2 cup finely diced yellow onions
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt & pepper to taste
  • 3 cups chicken stock
  • 14 ounces canned coconut milk
  • Creme fraiche or sour cream for topping
  • Garlic infused Olive oil (optional)


  • Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place down on a lined baking sheet. Roast for 30 minutes at 400-degrees F. Discard peels. Transfer to a bowl and thoroughly mash.
  • While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add leeks, onion, and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into the pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt, and pepper. Cook, stirring constantly for 1 minute.
  • Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
  • Whisk in mashed sweet potatoes until combined. Salt and pepper to taste.
  • Serve warm. If you so desire, garnish with chopped green onion, creme fraiche, or sour cream and drizzled with infused garlic olive oil.

This recipe makes about 6 cups