Coconut, Carrot and Chickpea Soup
Serves 4
Time 30 min
Coconut milk and garbanzo beans give this simple puréed carrot soup both body and unexpectedly rich flavor.
Special Diets:
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1 1/2 pound carrots, coarsely chopped
- 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
- 1 (32.0-ounce) package low-sodium vegetable broth
- 1/2 cup canned coconut milk
- 3/4 teaspoon kosher salt
Method
In a large saucepot, heat onion in coconut oil over medium heat until tender.
Stir in garlic, curry powder and ginger and cook 1 minute, then add carrots, beans, broth and salt.
Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender.
Stir in coconut milk.
Use a high-speed blender to purée soup in batches.
Nutritional Info:
Per serving: 260 calories (100 from fat), 11g total fat, 7g saturated fat, 0mg cholesterol, 710mg sodium, 36g carbohydrates (9g dietary fiber, 11g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 1 1/2 pound carrots, coarsely chopped
- 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
- 1 (32.0-ounce) package low-sodium vegetable broth
- 1/2 cup canned coconut milk
- 3/4 teaspoon kosher salt