Creamy Carrot and Chickpea Coconut Curry Soup
Yield:
4-6
Ready In:
30-45 minutes
Good For:
Lunch or Dinner
About this Recipe
Vibrant and full of earthy flavor, this curried carrot and chickpea soup has all the comfort to warm you up on a cool winter evening.
INGREDIENTS:
- 4 large Carrots, peeled and chopped
- 1 16oz. can of Chickpeas, drained and rinsed
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 Tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 13oz. can Coconut Milk
- 4 cups Vegetable Broth
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper, to taste
- Fresh Cilantro, to garnish
Step 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Step 2
Add the chopped carrots to the pot and sauté for a few minutes until they begin to soften.
Step 3
Stir in the curry powder, ground cumin, and ground coriander, and cook for another minute to toast the spices.
Step 4
Add the drained chickpeas, coconut milk, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots are tender.
Step 5
Using an immersion blender or regular blender, blend the soup until smooth and creamy. Season with salt and peper to taste.
Step 6
Ladle the soup wiht bowls, garnish with fresh cilantro, and finish with a drizzle of coconut milk on top.
SERVING SUGGESTIONS:
Serve hot. The soup keeps beauitfully for up to 4 days in the refrigerator.
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