Coconut and curry chicken soup

A few weeks ago a surprise packet was delivered with a set of curry spices from . It came straight from amazon, without any note or explanation. I emailed the Steenbergs Organic team, asking if they posted it to me for reviewing (sometimes I do get surprise packages from brands I worked with, but not on this occasion), they knew nothing about it. Maybe I have entered a competition a long time ago, and forgot all about it? Possible, but googling for a relevant competition didn't bring any results. I still don't know who has sent it to me or why, but thank you, whoever posted it.

You might have been slaving half a day yesterday, cooking an Easter feast. And if you fancy something light and easy-peasy today, why don't you make a quick curried chicken or turkey soup with the roast leftovers?

Coconut and curry chicken soup
Ingredients:
about 180-200g of chopped chicken leftovers + a carcass for the stock
1 carrot
1 leek
1 clove of garlic
1tbsp butter
1tbsp garam masala spice
a handful of basmati and wild rice
2 small potatoes
1 small jar of coconut cream
sea salt

Put the chicken carcass and chopped leftovers in a medium sized pan, pour hot water over them and start simmering on low. Peel and chop a carrot, and finely slice a leek and a clove of garlic. Fry them with a bit of butter for 5-7 minutes, add the garam masala spice, keep stirring. Remove the carcass from the stock and discard. Add the veggies to the cooking stock. Peel and chop potatoes, add to the soup, cook for 10-15 minutes until the potatoes are soft. Add a jar of coconut cream, season with salt.
Serve hot, with a sprinkling of spring onions.
This is a light and very tasty soup. If you don't have garam masala, I think any mild (or hot, if you prefer) curry powder will be as good.