CookGo
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Coconut, Yam, and Leek Soup

Cost $12, save $8

Source: Recommended by CookGo

  • 26 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base 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

  • Liquid and Seasoning

    • 🍋 1 Meyer lemon, juiced
    • 1 (32 fluid ounce) container vegetable broth
    • 🥥 1 (14 ounce) can coconut milk
    • 🧂 1 pinch kosher salt to taste

  • Garnish

    • 1 cup chopped fresh spinach, or more to taste

STEPS

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.

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.

3

Ladle soup into serving bowls and garnish with fresh spinach.

NUTRIENTS

Per 1 serving

🔥

528

Calories

  • 7g
    Protein
  • 72g
    Carbs
  • 26g
    Fats

đź’ˇ Tips

Cubing yams evenly will ensure they cook uniformly.For added texture, lightly sauté spinach before using it as garnish.Adjust the seasoning to taste, adding more cumin or coriander if desired.Refrigerate leftovers in an airtight container for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.