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Coconut & Chickpea Soup

by noshnosh (follow)
Easy (2874)      Healthy (1888)      Vegetarian (1517)      Quick (1387)      Vegetables (486)      Winter (315)      Soup (256)     
If you are feeling at all under the weather or run down, whip up this nourishing soup to get you back on track. The creamy and slightly spicy broth is packed full of vitamin A and C, as well as immune boosting minerals - courtesy of the curry paste and coconut milk.

Best enjoyed served steaming hot while you are rugged up!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

2 tbsp oil
450g carrots, chopped roughly
2 brown onions, sliced
1 tbsp Thai red curry paste
1 1/2 tsp ginger, grated
1 orange (juice only)
750ml vegetable stock
200ml low-fat coconut milk
400g tin chickpeas

chopped coriander, to serve

Heat oil in a large pot. Add carrots and onions and cook over a low heat until soft and golden.

Stir through the curry paste and ginger and mix well. Continue for 2 minutes.
Add orange juice and stock, bringing to the boil. Let the ingredients simmer for 10 minutes.

Transfer coconut milk and chickpeas to the pot, allowing it to simmer for a further 10 minutes.

Remove from heat and blend with a stick blender until smooth and consistent. Serve with a sprinkle of chopped coriander.

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[ Submit a Comment ]
The soup looks yummy, but I donít have a blender. Have been spending years trying to decide which model to buy!
by Miro
Hi Miro, I wouldn't stress about a particular model too much. These days you can get something good quality for pretty cheap. I have a standard Breville and it does all I need!
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