Coconut, Yam, and Leek Soup recipe
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Ingredients
- 1 tablespoon coconut oil 2 yams, peeled and cubed 1 large carrot, sliced 1/4-inch thick 1 large leek, thinly sliced 1 clove garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 Meyer lemon, juiced 1 (32 fluid ounce) container vegetable broth 1 (14 ounce) can coconut milk 1 pinch kosher salt to taste 1 cup chopped fresh spinach, or more to taste
Nutrition Info
- 527.6 caloriescarbohydrate: 71.8 gcholesterol: : -fat: 25.7 gfiber: 12 gprotein: 7.3 gsaturatedFat: 21.6 gservingSize: -sodium: 618.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut, Yam, and Leek Soup
Directions
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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.
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.
Ladle soup into serving bowls and garnish with fresh spinach.