Coconut, Yam, and Leek Soup

Name: Coconut, Yam, and Leek Soup
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 4 servings
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; 1 pinch kosher salt to taste; 1 cup chopped fresh spinach, or more to taste

Rating: 4.39 stars

18 Ratings
13 Reviews
10 Photos

Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.

By Amy

Gallery

Recipe Summary

prep:

20 mins

cook:

26 mins

total:

46 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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

Cook's Notes:

Substitute any high-heat oil for the coconut oil if preferred. Add more oil if mixture looks dry in step 1.

Substitute chopped kale for the spinach if preferred.

Use sea salt instead of kosher salt if desired.

Nutrition Facts

Per Serving:

528 calories; protein 7.3g; carbohydrates 71.8g; fat 25.7g; sodium 618.6mg. Full Nutrition

Reviews (13)

Most helpful positive review

Brian Green

11/17/2016

I loved this recipe! I used chicken broth instead of veggie broth. I also added a twist and added chunks of chicken and fermented garlic as well as bell pepper and mushrooms to it and it turned out amazing. I highly recommend this and use this as a good base and add some garlic chili paste to really spice it if you like it spicy Read More

Helpful

(4)

Most helpful critical review

hgr_reno

08/05/2019

I wanted to really love this but mine turned out very lemony and it was OK but not phenomenal. Will probably not make it again. Read More

18 Ratings

5 star values: 12
4 star values: 3
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Brian Green

11/17/2016

Helpful

(4)

Lexi

08/07/2016

Great soup! I used chicken broth rather than vegetable broth in the recipe to give it more flavor, and added some cubed and cooked chicken breast as well. Curry is also always a must when I make soup that has coconut milk in it. The lemon was a nice touch of flavor, but I felt a whole lemon was just a little bit too much. If I make this again, I'll probably use only the juice from about half a lemon. Read More

Helpful

(3)

Kerry Eliza

07/30/2016

Delicious! And very quick and easy to make. My very picky toddlers even ate some of the cooked yams I pulled out of the soup! Read More

Helpful

(1)

Colleen Seal

01/21/2017

doubled the recipe added more vegetables...broccoli carrots yams fresh garlic and ginger root and spices cooked with chopped up porkchops. we loved it!! Read More

Helpful

(1)

liltiger2

11/04/2019

I added some chopped red bell pepper it came out great! I will make it again... my husband said he ll eat it every week. Read More

Helpful

(1)

SharingSheryl

09/16/2018

Was really great and the family ate on it for a few days. Needed a little extra flavor somehow but I am not a talented enough cook to make a suggestion one way or the other. Either way this one will go in the recipe box. Read More

Helpful

(1)

SJA

05/20/2019

Great recipe and delicious!! Read More

Joanna Paradizo Rivera

11/07/2020

I did not like the flavor of this soup at all. I tried to save it with madras curry powder and that helped. I think there was too much cumin, but I’m not sure. At any rate I’m not going to try this soup again. Read More

ColleenCanuck

02/15/2021

no changes but the hard part is cutting the yam! Read More

hgr_reno

08/05/2019

I wanted to really love this but mine turned out very lemony and it was OK but not phenomenal. Will probably not make it again. Read More

More Reviews

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All Reviews for Coconut, Yam, and Leek Soup

- of Reviews

Coconut, Yam, and Leek Soup

Servings Per Recipe: 4
Calories: 527.6

% Daily Value *

protein: 15 %

carbohydrates: 23 %

dietary fiber: 48 %

sugars:

fat: 40 %

saturated fat: 108 %

vitamin a iu: 113 %

niacin equivalents: 24 %

vitamin b6: 47 %

vitamin c: 72 %

folate: 26 %

calcium: 12 %

iron: 36 %

magnesium: 39 %

potassium: 57 %

sodium: 25 %

thiamin: 30 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Coconut, Yam, and Leek Soup

1 of 13

All Reviews

Brian Green

11/17/2016

Helpful

(4)

Lexi

08/07/2016

Helpful

(3)

Kerry Eliza

07/30/2016

Delicious! And very quick and easy to make. My very picky toddlers even ate some of the cooked yams I pulled out of the soup!

Helpful

(1)

Colleen Seal

01/21/2017

doubled the recipe added more vegetables...broccoli carrots yams fresh garlic and ginger root and spices cooked with chopped up porkchops. we loved it!!

Helpful

(1)

liltiger2

11/04/2019

I added some chopped red bell pepper it came out great! I will make it again... my husband said he ll eat it every week.

Helpful

(1)

SharingSheryl