Curried Coconut-Leek Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Ingredients

2 tablespoons butter
3 leeks (white and pale green parts only), thinly sliced
1 clove garlic, minced
1 (32 fluid ounce) container chicken stock
1 ½ cups thinly sliced carrots
2 stalks celery, thinly sliced
1 teaspoon curry powder
½ teaspoon ground turmeric
½ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 pinch red pepper flakes
1 ½ (12 ounce) cans light coconut milk

Nutrition Info

257.4 calories
carbohydrate: 18.9 g
cholesterol: 16 mg
fat: 18.9 g
fiber: 3.2 g
protein: 3.6 g
saturatedFat: 11.2 g
servingSize: -
sodium: 798.2 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a stockpot over medium heat. Cook and stir leeks and garlic in melted butter until tender, about 5 minutes.

  2. Stir chicken stock, carrots, celery, curry powder, turmeric, ginger, black pepper, and red pepper flakes with the leeks and garlic, bring to a boil, reduce heat to medium-low, cover the pot, and simmer the mixture until vegetables are tender, about 30 minutes.

  3. Pour coconut milk into the soup and stir, cook just until hot, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

This is our favorite soup to have with a grilled cheese sandwich.

Do you like the recipe? Share this tasty recipe!