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

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

257 calories; protein 3.6g 7% DV; carbohydrates 18.9g 6% DV; fat 18.9g 29% DV; cholesterol 16mg 5% DV; sodium 798.2mg 32% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2015
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 different veggies or double the carrots & celery. Read More
(2)

Most helpful critical review

Rating: 3 stars
06/06/2018
This was a little bland to me and fell sort of flat. Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2015
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 different veggies or double the carrots & celery. Read More
(2)
Rating: 5 stars
12/21/2014
Yummy. Not too spicy. Perfect balance of spices. I made it in a pressure cooker with chicken. Read More
(1)
Rating: 5 stars
05/12/2020
Delicious - this was easy and everyone loved it. Read More
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Rating: 5 stars
02/04/2017
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 consistency more. Read More
Rating: 3 stars
06/06/2018
This was a little bland to me and fell sort of flat. Read More
Rating: 5 stars
03/09/2017
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. Read More
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Rating: 4 stars
10/06/2016
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 meal. Read More