Steps:
- Preparation Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften. Sprinkle in the cumin and combine well. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste. Puree the soup in a blender and serve.
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