Description
Experience the warm embrace of flavors with this delightful Chickpea and Zucchini Coconut Curry Soup.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional)
- 2 medium zucchinis, diced
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp lime juice
- ½ cup chopped fresh cilantro
- Salt and black pepper, to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onion. Sauté the onion for about 5 minutes until it becomes soft and translucent.
- Next, introduce the minced garlic and grated ginger into the pot. Stir them into the softened onions and let them cook for an additional minute.
- Once the garlic and ginger are aromatic, sprinkle in the curry powder, cumin, turmeric, and optional cayenne pepper. Stir continuously for 30 seconds.
- Add the diced zucchinis to the pot, stirring them in. Let them cook for about 3-4 minutes until they start to soften.
- With the zucchini cooking, pour in the vegetable broth. Raise the heat slightly until the soup reaches a simmer. Allow it to simmer for 10 minutes.
- Now it’s time to stir in the rinsed chickpeas and creamy coconut milk. Allow the soup to simmer for another 5 minutes.
- Turn off the heat and add the freshly squeezed lime juice along with salt and black pepper to taste.
- Just before serving, fold in the chopped cilantro. Ladle the soup into bowls, and enjoy it hot.
Notes
Consider these cooking notes to ensure the best results: For a spicier soup, adjust the amount of cayenne pepper or add fresh green chilies. Using homemade vegetable broth can enhance the flavors, but store-bought is perfectly fine for a quicker option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 10 g