Curried Coconut-Leek Soup - cooking recipe

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

Preparation

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.