INGREDIENTS
1 1/2 tbsp
olive oil
3 cloves
garlic
1 tsp
salt
1 tbsp
butter
1 small
onion
3 larges
leeks
5 media
russet potatoes
1 serving
ground pepper
1 1/2 tsp
dried thyme
1/2 tsp
dried rosemary
1/2 tsp
ground coriander
5 cups
vegetable broth
2
bay leaves
1 tbsp
lemon juice
1 cup
unsweetened coconut milk