Let’s warm up with this creamy, hearty and healthy soup. The sweetness of the coconut perfectly compliments the curry and other spices.
prep time min 10 min cook time 30-40 min
ingredients for 4-5
- 1 can (400ml/14 oz) coconut cream
- 1 can (400ml/14oz) chickpeas
- 5 carrots, cut to rounds
- 2 zucchini, sliced or diced
- 1 onion, chopped
- 2-3 garlic cloves
- 1 tablespoon grated ginger
- 1-2 tablespoons green curry paste
- curry
- turmeric
- salt and pepper
to garnish
- 2 avocados
- handful of sunflower and/or pumpkin seeds
- parsley or cilantro
1. Sauté the chopped onion and the garlic cloves for a few minutes in a large pot. Add ginger, spices and green curry paste and turn to coat.
2. Toss in the carrot rounds and zucchini slices, the size doesn’t matter since they will be blended.
3. Add the coconut cream, rinsed chickpeas and a can of water. All the veggies should be covered. Add also 1-2 teaspoons of salt.
4. Let simmer on low for about 30 min until the veggies are done. Blend with an immersion blender. Check the salt.
5. Ladle into large bowls and garnish with avocado slices, parsley (or cilantro) and seeds. I am one of those people who find the taste of cilantro to be soapy so I never use it.
BUON APPETITO!