Description
This warm and comforting soup features a rich blend of aromatic spices combined with creamy coconut milk, creating a harmonious balance of flavors. Its vibrant and inviting taste makes it perfect for cozy meals, offering a soothing and satisfying experience that delights the senses with every spoonful.
Ingredients
2 tablespoons olive oil
½ cup onion, diced
½ cup carrot, diced
½ cup celery, diced
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons ginger, grated
1 teaspoon yellow curry powder
½ teaspoon red pepper flakes
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
14 ounces diced tomatoes (1 can)
16 ounces chickpeas (1 can, drained and rinsed)
2 cups vegetable broth
14 ounces coconut milk (1 can, full fat)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat for about 1 minute. Add the diced onion, celery, and carrots, then sauté for 4 to 5 minutes until the onions are translucent and the vegetables have softened.
Add the minced garlic and grated ginger, stirring and cooking for an additional minute until fragrant.
Next, add the yellow curry powder, red pepper flakes, turmeric, coriander, salt, pepper, and cumin. Stir well to evenly coat the vegetables with the spices.
Pour in the diced tomatoes and drained chickpeas, stirring and scraping the bottom of the pot to loosen any browned bits.
Add the vegetable broth and coconut milk, stirring to combine thoroughly.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 to 15 minutes.
Serve hot, garnished with fresh cilantro if desired.
Notes
Spices taste best when toasted lightly before cooking
Avoid overcooking to keep coconut flavor vibrant
Serve immediately for best texture and warmth
Adjust seasoning gradually to balance flavors perfectly
- Prep Time: 25
- Cook Time: 20