Coconut, Yam, and Leek Soup

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. 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. 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.