Curried Coconut Leek Soup Recipes

CURRIED COCONUT-LEEK SOUP

Curried Coconut-Leek Soup image

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

Provided by Dadburnit

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 798.2 mg, Sugar 5.7 g

COCONUT CURRIED BUTTERNUT SQUASH SOUP

Coconut Curried Butternut Squash Soup image

Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt, optional
Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, chopped

Steps:

Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

CURRIED LEEK SOUP

Curried Leek Soup image

New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 medium leeks (white portion only), thinly sliced
2 tablespoons butter
1 garlic clove, minced
1 can (14-1/2 ounces) chicken broth
3/4 cup water
1-1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 ounces) fat-free evaporated milk

Steps:

In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. , Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1057mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.

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