Coconut Curry Soup Under 30 Minutes

So the other day I was making lunch, and my recipe called for almond milk. However, I didn't have any almond milk, but I have a lot of cans of coconut milk in my cabinet (thanks to amazon fresh who delivered 3X the amount I ordered :) ) so I decided to substitute that. I only used a 1/4 of the can and didn't want to waste the rest, so I decided to use it to make a soup for dinner:



Coconut Curry Soup 

Serves 5-6
Cook time: 20 minutes

What you will need:
  • 1 TBS Coconut or Olive Oil
  • 1 Yellow Onion (diced)
  • 4 Cloves Garlic (minced) 
  • 1 TBS Fresh Grated Ginger  (1 tsp ground)
  • 1 Cup Broccoli florets 
  • 1 Red Pepper (diced)
  • 1 Yellow Pepper (diced)
  • 1/2 cup Carrots (chopped)
  • 1/3 cup Snap Peas
  • 1 8oz Package Baby Bella Mushrooms (whole)
  • 1 Can Chickpeas (drained and rinsed)
  • 1 1/2 Tbsp curry powder
  • 2 14-ounce cans Coconut Milk (use full fat for richer texture)
  • 1 Can Vegetable Broth
  • Sea salt and black pepper to taste

To Make:

  1. Add oil to a large pot.
  2. Turn heat to medium and once hot,  add the onion, garlic, ginger, carrot, broccoli, peppers, mushrooms, and a pinch each salt and pepper.
  3. Cook, stirring frequently, for 5 minutes.
  4. Add chickpeas, curry powder, veggie stock, coconut milk, another healthy pinch of salt, and stir. 
  5. Bring to a simmer then reduce heat to low and continue simmering for 10 minutes.
  6. Add the snow peas and simmer another 5-10 minutes.
  7. Label into bowls and enjoy!

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