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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American, Thai
Servings: 5 servings
Calories: 416kcal
- 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