Lunch Recipe

Curried Coconut-Leek Soup

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

INGRIDIENT

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

DIRECTION

Step: 1

Melt butter in a stockpot over medium heat. Cook and stir leeks and garlic in melted butter until tender, about 5 minutes.

Step: 2

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.

Step: 3

Pour coconut milk into the soup and stir; cook just until hot, 1 to 2 minutes.

NUTRITION FACT

Per Serving: 257 calories; protein 3.6g; carbohydrates 18.9g; fat 18.9g; cholesterol 16mg; sodium 798.2mg.

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