Rating: 4.5 stars 4.7
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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
Advertisement

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.

    Advertisement
  • 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; carbohydrates 18.9g; fat 18.9g; cholesterol 16mg; sodium 798.2mg. Full Nutrition
Advertisement