Creamy Coconut Soup
A hearty blend of tomatoes, turmeric, chickpeas, carrots, kale & coconut milk. This soup is so comforting and satisfying, it’s the perfect meal both in summer and winter.
Servings
2
Prep Time:
15 min
Cook time:
25 min
Good For:
Lunch /
Dinner
About this Recipe
For this soup, you need very few ingredients, and it’s so easy to prepare. It’s always one of my go-to when I’m short on time (or when I didn’t have time to go grocery shopping!) You often have most of the ingredients on hand, and you can swap the kale for any other vegetables.
You will want to eat it all the time, it’s addictive!
Ingredients
- 1 onion
- 3 garlic cloves or 1 tbsp scape pesto
- 2 medium carrots, finely chopped
- 1 tsp turmeric
- 1 can diced tomatoes (800 ml)
- 2 cups vegetable broth
- 1 can chickpeas (540 ml)
- 1 small bunch of kale, finely chopped
- 1 tbsp Italian herbs
- 1 can coconut milk (400 ml)
Step by Step Instructions
Step 1
- Heat oil in a large pot over medium-high heat. Add the onions and carrots. Cook and stir for 5-7 minutes until everything softens.
Step 2
- Add the garlic and turmeric and cook for another minute, making sure it doesn’t burn.
Step 3
- Add the tomatoes, kale, vegetable broth, chickpeas, and herbs. Season.
Step 4
- Bring to a boil then reduce to medium heat and let simmer for about 15 minutes.
Step 5
- Add in the coconut milk.
Step 6
- Season to taste and let simmer for 5 more minutes. Garnish with fresh basil if you want and serve with bread.
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