Appetizers / Soups / Salads

Chickpea Coconut Curry Soup is for Soup.

Chickpea Coconut Curry Soup takes 15 minutes to prepare.

Chickpea Coconut Curry Soup takes 20 minutes to cook.

Chickpea Coconut Curry Soup makes 10 servings.

The ingredients for Chickpea Coconut Curry Soup are:

1 T. oil
1 large yellow onion, cut into thin half-moon slices
1 piece of fresh ginger (about 3 tablespoons minced)
3 cloves garlic, minced
2 large sticks celery, chopped
2 large carrots, chopped
1 can coconut milk (NOT coconut cream)
1 can diced tomatoes with liquid
2 cans chickpeas / garbanzo beans
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 tsp. curry powder
1 tsp cayenne
juice and zest from half a lime
2 cups water (adjust as desired)

Here is how you make Chickpea Coconut Curry Soup:

Put oil in skillet and saute the onions, celery and carrots until soft. Add garlic and ginger near the end.Meanwhile, in large pot, heat up the coconut milk, tomatoes and chickpeas. Add the vegetables, lime juice/zest, spices and water, adjusting water to desired consistency.Bring to boil, then reduce heat and simmer 10 minutes to blend the flavors.Optional: if desired, puree part of the soup for a creamier base. (I didn't do this.)Also optional: garnish with fresh cilantro or parsley.Serving Size:?Makes 10 one-cup* servings. *(May vary, depending on how much water you have added.)

The nutritional information for Chickpea Coconut Curry Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 159.7

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 378.5 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 5.4 g
• Protein: 5.6 g

The dietary needs meet for Chickpea Coconut Curry Soup is Vegan