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Curried Coconut-Leek Soup
Ingredients:
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
Directions:
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.