Since I’m all about coconut lately, we’ve been wanting to make some soup with coconut milk. Ever since we started cooking only fresh plant-based foods without gluten or dairy, I am ALL about flavor. And I appreciate flavors in new ways. When I saw this soup recipe, I knew we had to make our own version. I never thought of myself as someone that likes curry, but I’m now in love and this recipe is a great convincer if you’re on the fence! It’s also vegetarian, vegan, AND gluten free! Booyah. Not to mention it tastes insanely delicious and caused my carnivorous husband to smuggle the leftovers. It’s the kind of soup you make… finish after a couple days… and then you miss the leftovers so you want to make it again. (In fact, we might just do that this week…! :)
So here is (roughly) our recipe. I’m having trouble creating precise recipes because Nick, the head chef of our house, is such an improvisational cook that rarely measures. So I try to take note and remember everything while we’re cooking, but I’m no measurement pro. So taste along the way, modify as you’d like, and feel free to send me questions. :) We’ve made this twice and the second time we added quinoa and it made for a thicker, more filling soup.
Moroccan Coconut Chickpea Soup!
5 cups low sodium vegetable broth (the second time we made this we were out of veggie stock so we used coconut water- equally delicious!)
1 tbsp. coconut oil
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 red bell pepper, seeded, cored, diced
1 Granny Smith apple, peeled, cored, diced
1 chopped jalapeno (or mild roasted green chiles if you can’t handle the heat)
1 cup chopped onion
1 cup chopped tomato, peeled, seeded
1 15-oz. can chickpeas, rinsed, drained
1 14-oz. can coconut milk
1/2 cup (dry) quinoa
1 lime, juiced
1/2 tbsp. garlic powder
1 tbsp. sweet curry
2 tsp. cumin
2 tsp. garam masala (we use this kind)
a pinch of cayenne pepper, if you like it extra spicy :)
Sea salt and pepper, to taste (about 2 tbsp. each)
Fresh cilantro for garnish
First saute the sweet potatoes in coconut oil until tender.
Then add chopped veggies to the pot and cook, covered, over medium heat until the vegetables are tender, stirring occasionally. Reduce to a simmer for about 15 minutes.
Add vegetable stock and quinoa and cook for about 10 minutes.
Add Coconut milk and cook until desired consistency is reached (about 15-25 min).
Add lime and final spices. Taste test. Serve with a fresh cilantro garnish and lime, if you’d like.
As always, let me know if you try it or have any questions!