Coconut milk and chicken stock are the base for this vegetable-packed curry-flavored soup you can have ready in an hour. Goes great with grilled cheese!
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
257 Calories
Recipe Instructions
Step 1
Melt butter in a stockpot over medium heat. Cook and stir leeks and garlic in melted butter until tender, about 5 minutes.
Step 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.
Step 3
Pour coconut milk into the soup and stir; cook just until hot, 1 to 2 minutes.
Ingredients
½ teaspoon ground ginger
2 tablespoons butter
⅛ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon ground turmeric
1 teaspoon curry powder
2 stalks celery, thinly sliced
1 pinch red pepper flakes
1 (32 fluid ounce) container chicken stock
3 leeks (white and pale green parts only), thinly sliced
