Leek, Yam & Coconut Cream Soup

1. 1

   Warm coconut oil in a large pot over medium-high heat. Add yams and stir to coat with the oil. Cook until lightly browned, about 2 minutes per side. Add carrot and cook, stirring, for 1 minute. Stir in leek and garlic and cook until fragrant, about 1 minute. Add cumin and coriander and stir until evenly mixed.

2. 2

   Pour in lemon juice, vegetable broth, and coconut milk and stir to combine. Bring the soup to a gentle boil, then reduce the heat and simmer, covered, until the carrots are tender, about 15 minutes. Season with salt.

3. 3

   Ladle the soup into serving bowls and garnish with fresh spinach.

• Calories 2248.79 kcal High
• Protein 22.07 g Good Source
• Carbs 666.87 g Moderate
• Total Fat 15.85 g High
• Saturated Fat 5.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 3.99 mg Low Source
• Sodium 1078.49 mg High
• Fiber 11.51 g Good Source
• Sugar 31.93 g High
• Added Sugar 1.17 g Low Source
• Calcium 441.56 mg Good Source
• Iron 8.69 mg Good Source
• Potassium 470.8 mg Moderate
• Vitamin A 271.56 mcg_rae Good Source
• Vitamin C 12.09 mg Moderate
• Vitamin D 4.93 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅