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Coconut, Yam, and Leek Soup

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Coconut, Yam, and Leek Soup



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.
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