The recipe Curried Coconut and Chickpea Soup (October 2011)
Curried Coconut and Chickpea Soup (October 2011) recipe is a Asian Soup meal that takes several minutes to make. If you enjoy Asian for Soup, you will like Curried Coconut and Chickpea Soup (October 2011)!
Curried Coconut and Chickpea Soup (October 2011)
- What Course Is Curried Coconut and Chickpea Soup (October 2011)?
- How Long Does Curried Coconut and Chickpea Soup (October 2011) Recipe Take To Prepare?
- How Long Does Curried Coconut and Chickpea Soup (October 2011) Recipe Take To Cook?
- How Many Servings Does Curried Coconut and Chickpea Soup (October 2011) Recipe Make?
- What Are The Ingredients For Curried Coconut and Chickpea Soup (October 2011) Recipe?
- How Do I Make Curried Coconut and Chickpea Soup (October 2011)?
- What's The Nutritional Info For Curried Coconut and Chickpea Soup (October 2011)?
- What Type Of Cuisine Is Curried Coconut and Chickpea Soup (October 2011)?
- What Dietary Needs Does Curried Coconut and Chickpea Soup (October 2011) Meet?
Curried Coconut and Chickpea Soup (October 2011) |
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This fiery Thai-inspired soup will help clear out your sinuses, without being uncomfortably spicy. Light coconut milk makes the broth creamy, chickpeas add protein, and vegetables like jalapeno, tomato and red pepper add their own healthful benefits. This super-simple easy is great for someone learning to make soup! What Course Is Curried Coconut and Chickpea Soup (October 2011)?Curried Coconut and Chickpea Soup (October 2011) is for Soup. How Long Does Curried Coconut and Chickpea Soup (October 2011) Recipe Take To Prepare?Curried Coconut and Chickpea Soup (October 2011) takes several minutes to prepare. How Long Does Curried Coconut and Chickpea Soup (October 2011) Recipe Take To Cook?Curried Coconut and Chickpea Soup (October 2011) takes several minutes to cook. How Many Servings Does Curried Coconut and Chickpea Soup (October 2011) Recipe Make?Curried Coconut and Chickpea Soup (October 2011) makes 4 servings. What Are The Ingredients For Curried Coconut and Chickpea Soup (October 2011) Recipe?The ingredients for Curried Coconut and Chickpea Soup (October 2011) are: Olive Oil, 1 tbspOnions, raw, 1 medium (2-1/2" dia) Jalapeno Peppers, 1 pepper *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" *A Taste of Thai - Red Curry Paste, 3 tsp (or curry paste of your choice) Garlic, 3 cloves Chickpeas (garbanzo beans), 520 grams (equal to one 19-oz can, drained) *Fire Roasted canned Diced Tomatoes, 1 can *Knorr's Simply Vegetable Broth (fat free), 2 cup *A Taste of Thai - Lite Coconut Milk - WHOLE can (398 ml), 1 serving Lime Juice, 30 mL How Do I Make Curried Coconut and Chickpea Soup (October 2011)?Here is how you make Curried Coconut and Chickpea Soup (October 2011): Heat olive oil in a soup pot.Dice onion, add to pot. Saute until soft.Chop jalapeno and bell pepper, add to pot. Saute until soft.Add curry paste and garlic (minced), saute five minutes.Add drained chickpeas and canned tomatoes. Saute five minutes.Add stock, bring to a boil, reduce heat and simmer, partially covered, for thirty minutes.Stir in one can of light coconut milk and two tablespoons of lime juice before serving. Reheat if necessary. Serve as is, or partially puree with an immersion blender. Serving Size:?Four.What's The Nutritional Info For Curried Coconut and Chickpea Soup (October 2011)?The nutritional information for Curried Coconut and Chickpea Soup (October 2011) is:
What Type Of Cuisine Is Curried Coconut and Chickpea Soup (October 2011)?Curried Coconut and Chickpea Soup (October 2011) is Asian cuisine. What Dietary Needs Does Curried Coconut and Chickpea Soup (October 2011) Meet?The dietary needs meet for Curried Coconut and Chickpea Soup (October 2011) is Vegan |
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