Coconut, Yam, and Leek Soup

Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.

• Preparation Time: 20 mins
• Cooking Time: 26 mins
• Total Time: 46 mins
• Calories: 528 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon coconut oil
• 1 pinch kosher salt to taste
• 2 yams, peeled and cubed
• 1 (32 fluid ounce) container vegetable broth
• 1 large carrot, sliced 1/4-inch thick
• 1 large leek, thinly sliced
• 1 Meyer lemon, juiced
• 1 cup chopped fresh spinach, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Ladle soup into serving bowls and garnish with fresh spinach.