Curried Coconut-Leek Soup

Curried Coconut-Leek Soup

1
Dadburnit 4

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

1 h servings 257 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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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.

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Directions

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  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.

Reviews

1

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