Coconut-Yam-and-Leek Soup

Ingredients

• 1 tablespoon olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups vegetable broth
• 1 large yam, peeled and diced
• 1 can full-fat coconut milk
• Fresh cilantro, for garnish (optional)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the cumin, paprika, salt, and pepper and cook, stirring, for 1 minute.
3. Add the vegetable broth and diced yam and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the yam is tender, about 10 minutes.
4. Stir in the coconut milk and simmer for 5 minutes more.
5. Using an immersion blender, blend the soup until creamy. Taste and adjust the seasoning if necessary.
6. Serve the soup garnished with cilantro, if desired.

Interesting Facts

• Leeks are a member of the onion family.
• Yams are a type of sweet potato.
• Coconut milk adds a creamy richness to the soup.