- In a large pot, heat peanut oil.
- Add leeks. Cook over medium heat until soft, about 5 minutes.
- Add cauliflower, carrots, garlic and Coconut Ginger Soup Base (both inner envelopes). Mix well.
- Cook on medium heat 5 minutes, stirring occasionally.
- Add chicken broth. Bring to a boil.
- Reduce heat to medium low. Simmer until cauliflower is tender, about 5 minutes.
- Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.