in Caribbean, Soup Recipes

Coconut Leek Soup

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • 2 large carrots
  • 1 can coconut milk
  • 1 liter of water (more if needed)
  • Garlic
  • pepper
  • curry powder
  • chili powder
  • vegetable broth
  • Rice (preferably long grain and wild rice)
  • butter
  • oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and slice very thinly (halve if necessary). Now trim the leek and slice it into rings. Boil the water for the rice and then cook the rice. While the rice is cooking, heat a little butter and oil in a pan. First, fry the carrots and, when they are a little soft, add the leek and garlic (sliced ​​or crushed, whichever you prefer). Fry for a few minutes, season with vegetable stock, plenty of curry powder, pepper, and a little chili powder to taste. Deglaze with water and then add the coconut milk. Season to taste and bring to a boil briefly. Use the rice as a soup garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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