Be prepared to have a lot of soup on your hands. This recipe makes about 5 quarts. I like to have huge amounts of healthy things like this around for a quick lunch or dinner during a busy week.
A quick note on curry powder: not all curry powders are created equally. Look for one with fenugreek in it. This makes a big difference in flavor.
Coconut Chickpea + Mixed Vegetable Curry Soup
Splash olive oil
1 onion, diced
1 inch fresh ginger, minced
3 garlic cloves, minced
2 carrots, peeled, chopped
1 medium head cauliflower, trimmed, chopped
1 14oz tin diced tomatoes
1 14 oz tin LITE coconut milk
6 cups vegetable stock
2 potatoes, diced
4 teaspoons curry powder
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
1 14oz tin chickpeas, drained, rinsed
1 bunch lacinato kale, stems removed, chopped
lime juice, to taste
s + p
In a large (at least 5.5 quart) pot, heat olive oil over medium high heat. Add onion and saute 5-8 minutes until soft and clear. Add garlic and ginger. Saute 2 minutes more. Add carrots and cauliflower. Cook 2 minutes more, stirring frequently. Add tomatoes, coconut milk, stock, potatoes and curry powder. Stir. Bring to a boil, reduce heat and simmer 20 minutes. Add bell peppers. Simmer 5 minutes more. Add chickpeas and kale. Season with lime juice, salt and pepper.