Chickpea and Coconut Curry Soup


2 tbsp coconut oil

1 medium sized onion, diced

2 tbsp minced garlic

1 tsp salt + pepper

1 tbsp curry powder

1 tsp turmeric

1 can of diced tomatoes

2 cans chickpeas, rinsed and drained

1 can coconut milk

3 cups vegetable broth (use broth of choice)

Juice of half a lime

Sprinkle of thyme

1/4 cup cinnamon roasted cashews

1.5 cups cauliflower noodles


Heat coconut oil and chopped onion in a medium sized pot until onions are translucent

Add curry powder, turmeric, salt and pepper and stir for about one minute

Add diced tomatoes and vegetable broth and bring to a boil

Once boiled, reduce to simmer and cook for about 8-10 minutes

Add chickpeas and coconut milk and stir. Cover for 5 minutes

Cook the cauliflower noodles in a separate pot for 7-8 minutes

Roast the cashews in the oven or toaster oven for 2-5 minutes with sprinkled cinnamon

Add the cooked noodles to the soup pot and mix together

Serve and add cashews to individual bowls with juice of lime and thyme and enjoy!

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