LEMONY COCONUT AND SWEET POTATO SOUP

1 tbsp coconut oil

2 medium sweet potatoes, peeled and cubed (around 4 cups)

3/4 cup peeled, sliced carrot

1 large leek, white and light green parts only, thinly sliced (about 1 1/2 cups)

1 medium garlic clove, minced

2 tsp cumin

1 tsp ground coriander

1 carton (32-oz) low-sodium vegetable broth

1 can (14-oz) unsweetened coconut milk

3 tbsp Meyer lemon juice

1/4 tsp kosher salt

1 cup chopped fresh spinach

Micro green and cracked black pepper for garnish

Heat oil in a large pot over medium-high heat. Add sweet potatoes and stir to coat with the oil. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add carrot, cook, stirring, 1 minute. Stir in leek and garlic, cooking until fragrant, about 1 minute. Stir cumin and coriander into the mixture. Stir in broth, coconut milk and lemon juice. Bring to a gentle boil, reduce heat to medium-low and simmer, covered, until potatoes and carrot are tender, about 15 minutes. Stir in the salt.

Divide soup among 4 bowls and top with the spinach. Garnish with the microgreens and black pepper.

Leftover soup, that has not been garnished, may be kept in the refrigerator in an airtight contain for up to 4 days.

NOTE: This recipe is both gluten-free and vegan.

recipe and photo allrecipes 2025