Coconut Curry Leek Soup
Coconut Curry Soup with leeks is a hearty soup recipe made in the Instant Pot. With one substitution this easy soup recipe can be made vegan or vegetarian.
Servings: 4 servings
Equipment
- immersion blender
Ingredients
- 2 tablespoons 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 teaspoon curry
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 14 ounces lite coconut milk 1 can
Instructions
- Heat 2 tablespoons olive oil in base of Instant Pot on saute mode. Once hot, add 3 leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Remove and set aside.
- Add 1 garlic clove, 2 cups carrot, and 2 stalks celery to hot pot and saute until soft, about 5 minutes.
- Add sauteed leeks along with 3 cups chicken broth, 1/2 teaspoon curry, 1 teaspoon salt and 1/4 teaspoon 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 14 ounces lite 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
