Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. olive oil
  • 3 leeks (tough green parts removed and remaining thinly sliced and thoroughly rinsed)
  • 1 garlic clove (minced)
  • 2 cups carrot (chopped)
  • 2 stalks celery (chopped)
  • 3 cups chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian or vegan)
  • 1/2 tsp. curry
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 14 ounces lite coconut milk (1 can)

Instruction

  • Heat olive oil in base of Instant Pot on saute mode. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Remove and set aside.
  • Add garlic, carrots, and celery to hot pot and saute until soft, about 5 minutes.
  • Add sauteed leeks along with chicken broth, curry, salt and pepper back to the Instant Pot. Close lid and cook on high pressure for 8 minutes. When done, release pressure and open lid.
  • Use an immersion blender to blend until smooth. Stir in coconut milk and stir until heated through.