Curry Potato Leek Soup
This comforting soup recipe has a delicious twist. Dairy free curry potato leek soup is made with minimal ingredients making it easy to make!
Servings: 5 servings
- 2 tbsps avocado oil
- 4 potatoes (about 1lb) peeled and diced
- 2 leeks sliced
- 4 cloves garlic minced
- 3 tablespoons red curry paste or more if you want more flavour
- 1 14 oz can coconut milk
- 4 cups water or 4 cups chicken broth but skip next ingredient
- 1 tablespoon chicken base heaping tablespoon
- 1/2 tablespoon thyme
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Heat a large dutch oven or stockpot over medium heat. Add the avocado oil.
Add the sliced leeks and saute them for 2 minutes. Then add the potatoes, curry paste, and garlic, stir it around until the garlic becomes fragrant (about 1 minute).
Add the rest of the ingredients and bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for at least 20 minutes.
Remove the pot from the burner and, using a ladle, transfer the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all.
Taste and adjust seasonings. If you're not a big curry fan, start with 2 tablespoons and workup by taste.
Serving: 1serving | Calories: 416kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 395mg | Potassium: 1015mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 43mg | Calcium: 81mg | Iron: 4mg