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Coconut, Yam, and Leek Soup

4

46 min

Coconut, Yam, and Leek Soup

Coconut, Yam, and Leek Soup Photo 1

Time

46 min

Serving

4 persons

Calories

528

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
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

Coconut, Yam, and Leek Soup Photo 21
Coconut, Yam, and Leek Soup Photo 32
Coconut, Yam, and Leek Soup Photo 43
  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.
    Coconut, Yam, and Leek Soup Photo 2
  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.
    Coconut, Yam, and Leek Soup Photo 3
  3. Ladle soup into serving bowls and garnish with fresh spinach.
    Coconut, Yam, and Leek Soup Photo 4

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