Coconut, Yam, and Leek Soup

Coconut, Yam, and Leek Soup
  • 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
  • kosher salt to taste (optional)
  • 1 cup chopped fresh spinach, or more to taste


  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.

04/05/2018
Coconut, Yam, and Leek Soup, recipe PT15M PT1H 5 455 calories

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