Sauté the onions with the cooking fat in a large saucepan over medium heat for a few minutes. Stir frequently to prevent the onions from burning.
1 tablespoon cooking fat like coconut oil or clarified butter, 1 onion
Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
3 cloves garlic, 2 or 3 large leeks
Sprinkle in the cumin and combine well.
2 teaspoon ground cumin
Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for approximately 10-15 minutes or until the sweet potatoes are soft.
4 cups chicken or beef stock, 4 sweet potatoes
Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
1 can coconut milk, Sea salt and freshly ground black pepper to taste
Puree the soup in a blender and serve.