Coconut, Yam, And Leek Soup - cooking recipe

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
kosher salt to taste (optional)
1 cup chopped fresh spinach, or more to taste

Preparation

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.