coconut curry leek soup recipe

Coconut Curry Leek Soup

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Time to come to high pressure 10 minutes
Total Time 28 minutes
Servings 4 servings
Calories 229kcal
Author Krissy Allori


  • 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


  • 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.


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