Coconut, Yam, and Leek Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.