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Ingredients

2 tablespoons butter 3 leeks (white and pale green parts only), thinly sliced 1 clove garlic, minced 1 (32 fluid ounce) container chicken stock 1 ½ cups thinly sliced carrots 2 stalks celery, thinly sliced 1 teaspoon curry powder ½ teaspoon ground turmeric ½ teaspoon ground ginger ⅛ teaspoon ground black pepper 1 pinch red pepper flakes 1 ½ (12 ounce) cans light coconut milk

Nutrition Info

257.4 calories carbohydrate: 18.9 g cholesterol: 16 mg fat: 18.9 g fiber: 3.2 g protein: 3.6 g saturatedFat: 11.2 g servingSize: - sodium: 798.2 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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