Coconut Soup With Yam And Leek Recipe Recipes Net

Ingredients

1tbspcoconut oil

2yams,peeled and cubed

1large carrot,sliced ¼-inch thick

1large leek,thinly sliced

1clovegarlic ,minced

2tspground cumin

1tspground coriander

1Meyer lemon,juiced

32ozvegetable broth,(1 container)

14ozcoconut milk,(1 can)

Kosher salt ,to taste

1cupchopped fresh spinach,or more to taste

Heat coconut oil in a large pot over medium-high heat. Add yams and stir to coat with oil. Cook until lightly browned, for about 2 minutes per side.

Add carrot; cook and stir for 1 minute. Stir in leek and garlic, and cook for about 1 minute until fragrant.

Add cumin and coriander and stir until evenly distributed.

Pour lemon juice, vegetable broth, and coconut milk into the pot and stir to combine. Bring soup to a gentle boil.

Reduce heat and simmer. Cover for about 15 minutes until carrots are tender. Season with salt.

Ladle soup into serving bowls and garnish with fresh spinach.