The leeks and the lovely orange yams, which have been perfectly browned, are balanced by the sweet coconut, which is bursting with tastes of coriander and cumin. Simple, fast, and entirely vegetarian or vegan.
| Prep Time: | 20 mins |
| Cook Time: | 26 mins |
| Total Time: | 46 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
- Substitute any high-heat oil for the coconut oil if preferred. Add more oil if mixture looks dry in step 1.
- Substitute chopped kale for the spinach if preferred.
- Use sea salt instead of kosher salt if desired.
Reviews
I really enjoyed the taste of this soup. I accidentally added more lemon juice & quite liked the tangy flavor. Substituted kale for spinach which was good. Would definitely make it again.
Too much lemon. Juice from half a lemon is fine. Don’t bother with cumin and coriander. Instead use your favorite curry seasoning. Measurements of yam and leek would have been helpful.
This is a comfort food soup. That is it tastes good, but it is not a strong flavored soup. Just right for those cold fall/winter days. I added 12 ounces of mild sausage cooked and crumbled into the soup. A taste test while making the soup did not leave me hopeful. A couple hours after the soup was done, I found the soup quite tasty and ate it for lunch and dinner.
I did not like the flavor of this soup at all. I tried to save it with madras curry powder and that helped. I think there was too much cumin, but I’m not sure. At any rate I’m not going to try this soup again.
I added onion and a yellow pepper diced up. It was so flavorful and a great balance between sweet and savory. Thinking about making it again as a start to Thanksgiving!
I added some chopped red bell pepper, it came out great! I will make it again… my husband said he’ll eat it every week.
That lemon makes it amazing!!
I wanted to really love this but mine turned out very lemony and it was OK but not phenomenal. Will probably not make it again.
no changes but the hard part is cutting the yam!
Great recipe and delicious!!
This soup is so yummy.
Thank you! LOVED it!
Was really great and the family ate on it for a few days. Needed a little extra flavor somehow, but I am not a talented enough cook to make a suggestion one way or the other. Either way, this one will go in the recipe box.
doubled the recipe, added more vegetables…broccoli, carrots, yams, fresh garlic and ginger root, and spices cooked with chopped up porkchops. we loved it!!
I loved this recipe! I used chicken broth instead of veggie broth. I also added a twist and added chunks of chicken and fermented garlic as well as bell pepper and mushrooms to it and it turned out amazing. I highly recommend this and use this as a good base and add some garlic chili paste to really spice it if you like it spicy
Great soup! I used chicken broth rather than vegetable broth in the recipe to give it more flavor, and added some cubed and cooked chicken breast as well. Curry is also always a must when I make soup that has coconut milk in it. The lemon was a nice touch of flavor, but I felt a whole lemon was just a little bit too much. If I make this again, I’ll probably use only the juice from about half a lemon.
Delicious! And very quick and easy to make. My very picky toddlers even ate some of the cooked yams I pulled out of the soup!