Creamy Curry Chickpea Soup

• Vegan
• Gluten free

• Produce

  • 4 Carrots, medium
  • 2 cups Chickpeas/garbanzo beans, cooked
  • 2 cloves Garlic
  • 1 Onion, medium
  • 4 cups Potato

• Canned Goods

  • 1 tin Coconut milk
  • 3 cups Vegetable stock

• Baking & Spices

  • 1 tbsp Curry powder, mild
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on avirtualvegan.com

Description

Ingredients

• 1 tablespoon coconut oil ( you can sub for any other kind of oil)
• 1 medium onion chopped
• 4 medium carrots chopped
• 4 cups cubed potato
• 2 cloves of garlic
• 1 tablespoon mild curry powder
• 3 cups vegetable stock
• 2 cups cooked chickpeas/garbanzo beans
• 1 tin coconut milk (398mls - full fat will give a richer, thicker texture but light can also be used if you dont mind your soup slightly thinner)
• 1 - 2 teaspoons salt (add this to taste)
• 1 teaspoon pepper
• 1 teaspoon sugar (optional but lifts the flavour slightly)

Directions

• Heat the coconut oil in large soup pan
• Saute the onion until just starting to turn golden brown.
• Add the carrots, potato, garlic & curry powder and cook for a few more minutes, stirring every 30 seconds or so.
• Add the stock and simmer until the potatoes and carrots are tender (about 10 minutes).
• Add garbanzos/chickpeas, coconut milk and sugar.
• Season with salt and pepper.
• Simmer over a medium/low heat until hot.