This is our favorite soup to have with a grilled cheese sandwich.
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.
Per Serving: 257 calories; protein 3.6g; carbohydrates 18.9g; fat 18.9g; cholesterol 16mg; sodium 798.2mg.