Carrot-Leek Soup With Curry, Ginger And Garlic

Name: Carrot-Leek Soup With Curry, Ginger And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot-leek soup with curry, ginger and garlic; 2 1/2 pounds carrots, peeled and roughly chopped; 1 bunch leeks, relatively thinly sliced; 4 cakes cloves garlic, heavily smashed; 2 tablespoons olive oil; salt and pepper to taste; chicken stock to cover the vegetables with about 1 inch extra stock (this will depend on the size of the stockpot you use); 4 tablespoons red curry paste; 1 12 ounce can of coconut milk; 3 tablespoons ginger root, grated; squeeze of lemon juice; Sriracha-honey Greek yogurt; 1/2 cup Greek yogurt; 1 tablespoon honey; 1 tablespoon Sriracha

Servings: persons

Carrot-leek soup with curry, ginger and garlic
2 1/2 pounds carrots, peeled and roughly chopped
1 bunch leeks, relatively thinly sliced
4 cakes cloves garlic, heavily smashed
2 tablespoons olive oil
salt and pepper to taste
chicken stock to cover the vegetables with about 1 inch extra stock (this will depend on the size of the stockpot you use)
4 tablespoons red curry paste
1 12 ounce can of coconut milk
3 tablespoons ginger root, grated
squeeze of lemon juice
Sriracha-honey Greek yogurt
1/2 cup Greek yogurt
1 tablespoon honey
1 tablespoon Sriracha

1
Peel and slice the carrots, place them in a large bowl, and set them aside.
2
Slice the leeks, from the white part or bottom up, until you reach the darker green portion. Slices should be about 1/4 inch thick. Place the leeks in a water bath and move them around a bit, so any dirt between layers shakes out. Drain and set aside.
3
In a large stockpot, bring the olive oil to medium heat. Smash garlic cloves with a heavy slap on the back of a knife, and scrape them into the warmed oil.
4
Let the garlic cloves cook until they become aromatic, about 4 or 5 minutes. Add the leeks, and season with salt and pepper.
5
When the leeks start to soften, add the chopped carrots. Let this go for about 10 minutes, stirring occasionally, before covering with stock, leaving about an inch of extra liquid over the carrots.
6
Bring the stock to a boil, cover the pot and simmer on low heat for about 1 hour.
7
When the carrots give easily with a finger press, remove the stockpot from heat. Blend the carrot mixture thoroughly with an immersion blender on a high setting. Pour the blended carrots into a large bowl.
8
Place the now-empty stockpot back on medium-low to medium heat. Put the curry paste in the pan, and stir while cooking for about 5 minutes. Pour the coconut milk over the curry paste, and whisk until the paste is fully incorporated.
9
Add the grated ginger root to the coconut milk, and allow it to steep for about 5 minutes. When you can strongly smell the ginger, it's time to add the carrots back in. Whisk until combined, and allow the soup to simmer for about 10 more minutes. Finish with a squeeze of fresh lemon to brighten all the flavors.
10
For the Sriracha-honey yogurt, whisk the Sriracha, honey and yogurt. Scoop about 1 tablespoon into your bowl of carrot soup.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Carrot-leek soup with curry, ginger and garlic, 2 1/2 pounds carrots, peeled and roughly chopped, 1 bunch leeks, relatively thinly sliced, 4 cakes cloves garlic, heavily smashed, and more.

Yes, Carrot-Leek Soup With Curry, Ginger And Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!