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.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 46m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 71.8 g, Fat 25.7 g, Fiber 12 g, Protein 7.3 g, SaturatedFat 21.6 g, Sodium 618.6 mg, Sugar 6.4 g
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