Creamy Coconut Yam and Leek Soup

Follow our step-by-step guide on how to make Creamy Coconut Yam and Leek Soup.

1. Step 1

   Start by warming a generous amount of coconut oil in a large pot over medium-high heat.

2. Step 2

   Once the oil is shimmering, toss in your cubed yams, giving them a good stir to ensure they’re nicely coated.

3. Step 3

   Let them sizzle for about two minutes on each side until they develop a lovely golden-brown color.

4. Step 4

   Next, add the sliced carrots to the pot and stir them in for about a minute, allowing their sweetness to mingle with the yams.

5. Step 5

   Now, it’s time to introduce the thinly sliced leek and minced garlic.

6. Step 6

   Cook these together until the kitchen is filled with their delightful aroma, which should take about a minute.

7. Step 7

   Sprinkle in the ground cumin and ground coriander, making sure they’re evenly distributed among the vibrant vegetables.

8. Step 8

   Pour in the zesty lemon juice, rich vegetable broth, and creamy coconut milk, stirring everything together until well combined.

9. Step 9

   Bring your soup to a gentle boil, then lower the heat and cover the pot, letting it simmer for about 15 minutes or until the carrots are tender and the flavors have melded beautifully.

10. Step 10

    Before serving, taste your creation and add a pinch of kosher salt to enhance the flavors.

11. Step 11

    Finally, ladle the warm soup into bowls and finish with a sprinkle of fresh chopped spinach for a pop of color and freshness.

12. Step 12

    Enjoy this comforting dish that’s not only delicious but also a feast for the eyes!.