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 calories
carbohydrate: 71.8 g
cholesterol: : -
fat: 25.7 g
fiber: 12 g
protein: 7.3 g
saturatedFat: 21.6 g
servingSize: -
sodium: 618.6 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Ladle soup into serving bowls and garnish with fresh spinach.

Recipe Yield

4 servings

Recipe Note

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.

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