Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
- Ladle soup into serving bowls and garnish with fresh spinach.
Nutritional Facts
Per 4 servings
- Calories: 528
- Carbohydrate: 72g
- Fat: 26g
- Fiber: 12g
- Protein: 7g
- Sugar: 6g
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