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Curried Coconut-Leek Soup


"This is our favorite soup to have with a grilled cheese sandwich."
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1 h servings 257 cals
Original recipe yields 4 servings

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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.

Nutrition Facts

Per Serving: 257 calories; 18.9 g fat; 18.9 g carbohydrates; 3.6 g protein; 16 mg cholesterol; 798 mg sodium. Full nutrition

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Read all reviews 5
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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.

Good and easy! I replaced the butter with olive oil, to make the recipe vegan, and added a few extra pinches of red pepper flakes.

My whole family liked it alot. I made it a second time so I am updating my review. I think it was even better this time. As a final step I blended the soup briefly in a blender and we liked that...

Fragrant, warming, and a great way to combine all the beautiful fall flavors of our CSA share. I made it vegan by subbing veggie stock and added some chick peas and potato cubes to make it a mea...