Carrot-leek soup with curry, ginger and garlic

Course Soups and Stews

Ingredients in this Recipe

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

See Full Recipe at Food52