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My review
Curried Coconut-Leek Soup
Dadburnit
"This is our favorite soup to have with a grilled cheese sandwich."
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Ingredients
1 h servings 257 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Melt butter in a stockpot over medium heat. Cook and stir leeks and garlic in melted butter until tender, about 5 minutes.
- 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
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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Reviews
Read all reviews 69 Ratings
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Most helpful positive review
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 differen...
Most helpful critical review
6/6/2018
This was a little bland to me and fell sort of flat.
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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 differen...
12/21/2014
Yummy. Not too spicy. Perfect balance of spices. I made it in a pressure cooker with chicken.
3/9/2017
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.
10/8/2016
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...
10/6/2016
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 mea...