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.
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
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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.
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Add carrot; cook and stir for 1 minute. Stir in leek and garlic, and cook for about 1 minute until fragrant.
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Add cumin and coriander and stir until evenly distributed.
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Pour lemon juice, vegetable broth, and coconut milk into the pot and stir to combine. Bring soup to a gentle boil.
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Reduce heat and simmer. Cover for about 15 minutes until carrots are tender. Season with salt.
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Ladle soup into serving bowls and garnish with fresh spinach.
Nutrition
- Calories: 332.95kcal
- Fat: 25.23g
- Saturated Fat: 21.79g
- Monounsaturated Fat: 1.37g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 27.77g
- Fiber: 4.15g
- Sugar: 1.96g
- Protein: 4.15g
- Sodium: 1038.28mg
- Calcium: 80.27mg
- Potassium: 899.43mg
- Iron: 5.34mg
- Vitamin A: 71.50µg
- Vitamin C: 26.27mg
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