Creamy Coconut and Spinach Soup

This creamy coconut and spinach soup is a vibrant and flavorful dish that's perfect for a quick and easy weeknight meal. The coconut milk adds a rich and creamy texture, while the spinach provides a pop of color and nutrients. The cumin and coriander add a warm and earthy flavor, and the onion and garlic provide a savory base. This soup is sure to become a favorite in your household.

The inspiration for this recipe came to me on a trip to Thailand. I was exploring a local market when I came across a stall selling fresh coconut milk. The vendor was kind enough to give me a taste, and I was instantly hooked. The coconut milk was so rich and creamy, and it had a slightly sweet flavor. I knew that I had to create a recipe that would showcase this amazing ingredient.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (14-ounce) can coconut milk
• 2 cups vegetable broth
• 1 cup packed fresh spinach

Instructions

1. Melt coconut oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, and coriander and cook for 1 minute more.
4. Stir in coconut milk and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add spinach and cook until wilted, about 2 minutes.
7. Remove from heat and puree soup with an immersion blender or in a regular blender until smooth.
8. Serve immediately.

Why It Works

• The coconut milk adds a rich and creamy texture to the soup.
• The spinach provides a pop of color and nutrients.
• The cumin and coriander add a warm and earthy flavor.
• The onion and garlic provide a savory base.
• The soup is quick and easy to make, making it perfect for a weeknight meal.