Name: Coconut Soup with Yam and Leek
Prep time: 20 min
Cook time: 26 min
Yield: 4
Ingredients: 1 tbsp coconut oil; 2 yams; 1 large carrot; 1 large leek; 1 clove garlic; 2 tsp ground cumin; 1 tsp ground coriander; 1 Meyer lemon; 32 oz vegetable broth; 14 oz coconut milk; kosher salt; 1 cup chopped fresh spinach

Coconut Soup with Yam and Leek

How To Make Coconut Soup with Yam and Leek

This sweet and flavorful coconut soup is perfectly vegetarian, made with yam and leek, and matched with the spice of cumin and coriander.

Preparation: 20 minutes

Cooking: 26 minutes

Total: 46 minutes

Serves:

Ingredients

1tbspcoconut oil
2yams,peeled and cubed
1large carrot,sliced ¼-inch thick
1large leek,thinly sliced
1clovegarlic ,minced
2tspground cumin
1tspground coriander
1Meyer lemon,juiced
32ozvegetable broth,(1 container)
14ozcoconut milk,(1 can)
Kosher salt ,to taste
1cupchopped fresh spinach,or more to taste

Instructions

Heat coconut oil in a large pot over medium-high heat. Add yams and stir to coat with oil. Cook until lightly browned, for about 2 minutes per side.
Add carrot; cook and stir for 1 minute. Stir in leek and garlic, and cook for about 1 minute until fragrant.
Add cumin and coriander and stir until evenly distributed.
Pour lemon juice, vegetable broth, and coconut milk into the pot and stir to combine. Bring soup to a gentle boil.
Reduce heat and simmer. Cover for about 15 minutes until carrots are tender. Season with salt.
Ladle soup into serving bowls and garnish with fresh spinach.