Recipe information
Ingredients for - Coconut, Yam, and Leek Soup
3. Carrot, sliced 1/4-inch thick - 1 large
8. Meyer lemon, juiced - 1
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.