Curried Coconut Soup with Spinach and Peas
If you like, sprinkle with a little chopped fresh cilantro.
Serves: 6
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 1 tablespoon each: curry powder and smoked paprika
  • 1 can (14.5 ounces) petite-diced tomatoes
  • 1 quart vegetable or chicken broth
  • 1 can (13.5 ounces) light coconut milk
  • ½ head bite-size cauliflower florets
  • 1 pound carrots, cut into medium dice
  • 2 cans (15 to 16 ounces each) chickpeas, drained
  • 8 ounces each: frozen spinach and frozen peas
  1. Heat oil in a soup kettle over medium-high heat. Add onions and sauté until softened, about 4 minutes. Add garlic, curry powder, and paprika; sauté until fragrant, about a minute. Add tomatoes; stew to reduce slightly, a couple of minutes longer. Add broth, coconut milk, cauliflower, carrots, and chickpeas; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until cauliflower florets are tender and starting to break apart, about 15 minutes. Stir in spinach and peas; let stand to blend flavors, a few minutes longer. Serve!
Recipe by Three Many Cooks at