Name: Coconut, Yam, and Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Coconut oil - 1 tablespoon; Yams, peeled and cubed - 2; Carrot, sliced 1/4-inch thick - 1 large; Leek, thinly sliced - 1 large; Garlic, minced - 1 clove; Ground cumin - 2 teaspoons; Ground coriander - 1 teaspoon; Meyer lemon, juiced - 1; Vegetable broth - 1 (32 fluid ounce) container; Coconut milk - 1 (14 ounce) can; Kosher salt to taste - 1 pinch; Chopped fresh spinach, or more to taste - 1 cup

Ingredients for - Coconut, Yam, and Leek Soup

1. Coconut oil 1 tablespoon

2. Yams, peeled and cubed 2

3. Carrot, sliced 1/4-inch thick 1 large

4. Leek, thinly sliced 1 large

5. Garlic, minced 1 clove

6. Ground cumin 2 teaspoons

7. Ground coriander 1 teaspoon

8. Meyer lemon, juiced 1

9. Vegetable broth 1 (32 fluid ounce) container

10. Coconut milk 1 (14 ounce) can

11. Kosher salt to taste 1 pinch

12. Chopped fresh spinach, or more to taste 1 cup

How to cook deliciously - Coconut, Yam, and Leek Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

Ladle soup into serving bowls and garnish with fresh spinach.