Coconut, Yam, and Leek Soup

Directions

Ingredients :

1 tablespoon coconut oil

2 yams

peeled and cubed

1 large carrot

sliced 1/4-inch thick

1 large leek

thinly sliced

1 clove garlic

minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 Meyer lemon

juiced

1 (32 fluid ounce) container vegetable broth

1 (14 ounce) can coconut milk

1 pinch kosher salt to taste

1 cup chopped fresh spinach

or more to taste

Methods :

Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.

Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.

Ladle soup into serving bowls and garnish with fresh spinach.