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.
Ingredients
- coconut oil: 1 Tbsp
- yams: 2 piece (cubed)
- carrot, sliced 1/4-inch thick: 1 piece
- leek: 1 piece (sliced)
- clove garlic: 1 piece (minced)
- ground cumin: 2 tsp
- ground coriander: 1 tsp
- Meyer lemon: 1 piece (juiced)
- vegetable broth: 1 container (32 fluid ounce container)
- coconut milk: 1 can (14 ounce can)
- pinch kosher salt: 1 piece (to taste)
- fresh spinach: 1 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Ladle soup into serving bowls and garnish with fresh spinach.
