Curried Coconut-Leek Soup

Curried Coconut-Leek Soup

Made  times
Dadburnit 4

"This is our favorite soup to have with a grilled cheese sandwich."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 257 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

This recipe is very tasty. I have made it a few times and it's a home favorite. I have also made it w/o the coconut milk. It is great both ways. Next time I make this I plan to add some differen...

Yummy. Not too spicy. Perfect balance of spices. I made it in a pressure cooker with chicken.

Other stories that may interest you