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Coconut Curry Soup with leeks is a healthy soup recipe made in the Instant Pot.

With one substitution this easy soup recipe can be made vegan or vegetarian. If you’re looking for a tasty dinner recipe that your entire family will love, this Coconut Curry Leek Soup is it!

coconut curry leek soup recipe
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Table of Contents

Why this recipe works:

I was pleasantly surprised when I made this Coconut Curry Leek Soup Recipe because my kids begged me to pack it in their thermos for their school lunch. I kid you not – it made my heart sing.

For me to make something so healthy and have them beg for it, I was almost wondered if I was on a hidden camera show or something.

Soup is one of my favorite things to make for dinner. Everything you could want in a healthy hearty meal comes in a single bowl and leftovers are a breeze. From Creamy Chicken Soup to Chicken Tortilla Soup and everything in between, what’s not to love?

spoonful of coconut curry leek soup

How to make this recipe:

I pretty much use my Instant Pot for all recipes as of late, so I chose to make the soup in the Instant Pot. This recipe really couldn’t be any easier.

  1. It starts by cooking the leeks on saute mode. Once they’re soft and golden, you’ll set them aside and saute up some garlic, carrot, and celery.
  2. Add the cooked leeks back in along with some chicken broth (or vegetable broth) along with some curry powder. You can choose to add salt and pepper at this point in the recipe or at the end so you can season to taste.
  3. Pressure cook on high for only 8 minutes. Use an immersion blender or a countertop blender to make it smooth and then add the coconut milk. That’s it!
bowl of coconut curry leek soup made in instant pot

If you love Indian inspired vegetarian recipes, you’ll also want to check out my Vegetable Korma! And if the flavor of coconut curry makes you happy, make some vegan coconut lentil curry with piles of hearty butternut squash.

And if you love a healthy creamy blended soup, be sure to check out my Roasted Cauliflower Soup and my Fresh Beet Soup.

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Coconut Curry Leek Soup

Prep10 minutes
Cook18 minutes
Time to come to high pressure10 minutes
Total28 minutes
Servings 4 servings
Author Krissy Allori
coconut curry leek soup recipe
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Coconut Curry Soup with leeks is a healthy soup recipe made in the Instant Pot. With one substitution this easy soup recipe can be made vegan or vegetarian.
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Equipment

Ingredients 

  • 2 Tbsp. olive oil
  • 3 leeks tough green parts removed and remaining thinly sliced and thoroughly rinsed
  • 1 garlic clove minced
  • 2 cups carrot chopped
  • 2 stalks celery chopped
  • 3 cups chicken broth or substitute with vegetable broth if wanting to make recipe vegetarian or vegan
  • 1/2 tsp. curry
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 14 ounces lite coconut milk 1 can
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Instructions 

  • Heat olive oil in base of Instant Pot on saute mode. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Remove and set aside.
  • Add garlic, carrots, and celery to hot pot and saute until soft, about 5 minutes.
  • Add sauteed leeks along with chicken broth, curry, salt and pepper back to the Instant Pot. Close lid and cook on high pressure for 8 minutes. When done, release pressure and open lid.
  • Use an immersion blender to blend until smooth. Stir in coconut milk and stir until heated through.

Nutrition

Calories: 229kcal, Carbohydrates: 20g, Protein: 2g, Fat: 14g, Saturated Fat: 7g, Sodium: 1279mg, Potassium: 517mg, Fiber: 3g, Sugar: 6g, Vitamin A: 11990IU, Vitamin C: 25mg, Calcium: 79mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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5 from 11 votes (2 ratings without comment)

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21 Comments

  1. This looks delicious! I would love to make this but don’t have an instapot. Do you have any suggestions for making this in a slow cooker or on the stove top?

    Reply

    1. Sure thing! Stove top would be easiest. Same instructions but cover and simmer until all of the veggies are super soft and tender. Then blend! If needed, you can transfer finished soup to a slow cooker to keep warm. Enjoy! Krissy

      Reply

      1. Thanks, Nina and Krissy! I don’t have an Instant Pot either, so I was very happy to see this question and answer. I am going to make it right now. Fingers crossed!!

        Reply

        1. 5 stars
          Wow! This recipe makes an amazing soup! I’ve eaten it three nights in a row. Now there’s none left for tomorrow. Guess what’s on my shopping list?! Thanks, Krissy, for sharing this yummy soup recipe. I’ll make it again, for sure!

          Reply

  3. I would love to make this soup, but have 2 questions .What is Curry, How did just 1/2 tsp of it gave yellow color to your soup?

    Reply

    1. Hi. I should have said curry powder. I’ll update the recipe to say that. The carrots helped make that yellow color as well. Hope you try it! Krissy

      Reply

  4. 5 stars
    Soup was delicious, thank for for the recipe. I’m not sure whether your curry is much stronger than what I use, but I ended up adding much more than a half teaspoon. Otherwise everything was perfect.

    Reply