An incredibly smooth, flavourful and lightly sweet soup, great to enjoy warm as dinner on a cold Autumn night. Topped with sautéed spiced chickpeas and pumpkin seeds, and some sliced apple.
Preheat the oven to 220ºC.
Peel the sweet potatoes and carrots, slices in cubes of similar size, so they cook evenly. Remove the top skin of the leeks and chop the root and green ends off. Slice lengthwise and rinse with water, removing any leftover soil that might be in between the layers. Chop into pieces.
Mix the sweet potatoes and carrots with some olive oil, in a bowl, then place them on a baking tray (previously lined with baking paper.) Bake for 15 mins. Then flip the veggies so they cook on the both sides.
Mix the leeks with a little olive oil. Add the leeks to the baking tray, along with the peeled garlic cloves. Bake for another 15-20 mins or until the vegetables are soft in texture and lightly golden-toasted in appearance.
While the veggies are baking, heat up the stock or water in a large pot or saucepan. When the veggies are ready, add them to the pot, with the spices, salt and black pepper. Cook at low heat for 5 mins.
Blend the soup until you get the desired smoothness. Cover and let it cool down.
To serve, heat up a non stick pan. Add the chickpeas and pumpkin seeds, along with the spices and a drizzle of oil. Sauté for 5-7 mins, or until the chickpeas and seeds are lightly toasted. Chop some apple. Sprinkle the toppings on the soup, enjoy!