Curried Coconut Soup with Spinach and Peas
by: Three Many Cooks
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
- 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 https://threemanycooks.com/recipes/strictly-vegetarian/curried-coconut-soup-with-spinach-and-peas/
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