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Curried Coconut-Leek Soup


2 tbsp butter

3 leeks (white and pale green parts only), thinly sliced

1 cove garlic, minced

1 container chicken stock

1 ½ cups thinly sliced carrots

2 stalks celery, thinly sliced

1 tsp curry powder

½ tsp ground turmeric

½ tsp ground ginger

1/8 tsp ground black pepper

1 pinch red pepper flakes

1 can coconut milk


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 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.


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