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
• 1 , 14 ounce
• 1 pinch kosher salt to taste
• 1 cup chopped fresh spinach , or more to taste

Instructions

1. 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. 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. 3 Ladle soup into serving bowls and garnish with fresh spinach.

Nutrition per serving