Curried Coconut-Leek Soup

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 1/2 cups thinly sliced carrots
• 2 stalks celery, thinly sliced
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 pinch red pepper flakes
• 1 1/2 (12 ounce) cans light coconut milk

Directions

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.