In a large pot, heat coconut oil over medium heat.
Add leeks, onion and spices. Mix well, cover and cook for 7 to 8 minutes over medium-low heat
Add the sweet potatoes and cook an additional 2 minutes.
Pour in the warm vegetable broth and adjust seasoning if needed. Bring to a boil (I suggest to increase the heat to medium-high otherwise it will take a long time to boil).
Once it boils, reduce heat to medium-low and let simmer uncovered for 25 to 30 minutes.
Pour the soup in a food processor and blend until desired consistency. You can also use a hand blender.
Optional: add the almond milk and mix well for a smoother texture.