Vegan Coconut Leek Bisque

Here is a healthy vegan bisque that will have you coming back to this recipe time and time again. Also, this soup will help you utilize the whole leek plant instead of just the tender base....so you have the opportunity to be more environmentally savvy. 

Ingredients:
2 bunches of organic leeks
2 large organic sweet potatoes 
1/2 lb organic baby carrots 
1 box of organic vegetable broth
Organic Coconut oil
Organic Coconut milk
Organic fresh thyme (preferably from your garden or kitchen window sill)

Wash and Chop 2 large sweet potatoes in equal sizes

Chop leeks into 1/2 inch slices making sure to keep separate the tender light green/white base from the fibrous dark green tops. (Often these dark tops get disposed of because people find them to be too fibrous.... But today you will utilize the crap out of them)

Soak leek slices in a bowl of water as you separate the rings with your fingers(a lot of dirt tends to hide in between the layers.... Yes even us vegans don't care for the surprise crunch of dirt)

Place washed dark leeks tops, chopped sweet potatoes, carrots, and a box of vegetable stock in a large pot and boil covered on high until sweet potatoes and carrots are easily broken with the end of a wooden spoon.

Put the light green/white ringlets into a roasting pan that has a lid and place a few tsps of coconut oil and some torn thyme on top. Place in oven at 450 degrees for 20 minutes or until the leeks are tender.

When vegetables are done boiling on the stove top, purre until smooth in a food processor. Add a can of coconut milk when bisque has reached desired consistency.

Serve this incredible leek bisque with roasted leeks on top for added texture and flavor. Garnish with some extra fresh thyme.