Originally posted on April 5th, 2021. (Video has been added and Recipe has been updated)
Hello There!
Another day, another soup.
Given the current global situation, the safest way to travel is: food! Today we’re travelling to South-East Asia with this Indian-inspired turmeric coconut chickpea soup.
I will never say it enough but I LOVE spices, all of them… ALL-OF-THEM.
Nonetheless, don’t be scared, this recipe offers the perfect balance of turmeric, curry, paprika and ginger to not overwork your taste buds and to avoid having your mouth burst in flames after 5 seconds.
On the other hand, if you want a hotter/spicier flavor you can swap sweet paprika with cayenne pepper.
This is a really easy recipe, the ingredients are all easy to find and quite cheap: spices aside, the main ingredients are potatoes, canned chickpeas, coconut milk (the canned kind) and lime (you can also use lemon instead, it will taste slightly different).
It’s both vegetarian and vegan, but works fine as a protein-rich meal for omnivores who need a break from meat.
Without further ado, here’s the recipe.
If you are interested in more Vegan Soups, check this one out:
Bon Appetit!
Coconut, Turmeric and Ginger Chickpea Soup
Course: MainCuisine: Vegan4
servings5
minutes20
minutesIngredients
2 tablespoon Olive oil
1 large Onion (chopped)
3 Garlic cloves (finely minced)
1 tablespoon Curry powder
1 teaspoon Paprika
1/2 teaspoon Cumin
3cm fresh Ginger (grated), or 2 teaspoons of dried ginger
350g Potatoes (chopped)
300ml Vegetable stock
1/2 can (200ml) Coconut cream
1 can (400g) Chickpeas (rinsed, drained)
1 Bay leaf
Lime (juice and zest)
1 sprig Coriander or Chives (roughly chopped, optional)
Salt and Pepper
Directions
- Heat 2 tablespoons of olive oil in a large pan.
- Add the onion. Cook until tender.
- Add in the garlic, ginger, spices and fry for 2 minutes. Stir to avoid burning.
- Add in the potatoes. Stir until coated in seasoning.
- Pour in the vegetable stock and bring to boil.
- Add in the coconut milk and chickpeas.
- Salt to taste, add in the bay leaf, cover and cook until the potatoes are tender.
- Pour into a bowl, squeeze the lime juice and stir. Add the zest (and coriander, optional)
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