Curried Coconut Soup with Chickpeas and Cauliflower
Serves: 6
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 1 tablespoon each: garam masala and smoked paprika
  • 1 can (14.5 ounces) petite-diced tomatoes
  • 1 quart vegetable broth
  • 1 can (13.5 ounces) coconut milk
  • 2 generous cups bite-size cauliflower florets
  • 1 pound potatoes (your choice), cut into medium dice
  • 2 cans (15 to 16 ounces each) chickpeas, drained
  • ¼ cup chopped fresh cilantro
  1. Heat oil in a soup kettle over medium-high heat. Add onions and sauté until softened, about 4 minutes. Add garlic, garam masala and paprika; sauté until fragrant, about a minute. Add tomatoes; stew to reduce slightly, a couple of minutes longer. Add broth, coconut milk, cauliflower, potatoes, and chickpeas; bring to a simmer.
  2. Reduce heat to medium-low and simmer, partially covered, until cauliflower florets are tender and starting to break apart, about 15 minutes. Turn off heat and stir in cilantro; let stand to blend flavors, a few minutes longer. Serve!
Recipe by Three Many Cooks at