Coconut Curry Soup: A fragrant and spicy soup made with coconut milk, curry spices, and an array of vegetables and protein like tofu or chickpeas.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup diced sweet potato
• 1 can of chickpeas, drained and rinsed
• 1 can of full-fat coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon fresh ginger, grated
• 1 teaspoon turmeric powder
• 1 lime, juiced
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Directions

1 In a large pot, heat coconut oil over medium heat.
2 Add chopped onion and garlic to the pot and sautŽ for 2-3 minutes until softened.

3 Add diced sweet potato and red bell pepper to the pot and cook for another 5 minutes, stirring occasionally.

4 Add drained and rinsed chickpeas, red curry paste, grated ginger, turmeric powder, and a pinch of salt and black pepper to the pot, and stir to coat the vegetables.

5 Pour in the can of coconut milk and vegetable broth, and bring the mixture to a boil.

6 Reduce the heat to low and simmer for 15-20 minutes, or until the sweet potato is tender.

7 Stir in the lime juice and adjust the seasoning to taste with salt and black pepper.

8 Serve hot with a sprinkle of fresh cilantro on top.

This coconut curry soup is a warm and satisfying meal that’s perfect for chilly days. The combination of fragrant curry spices, creamy coconut milk, and an array of vegetables and protein creates a flavorful and nourishing soup that’s also easy to prepare. This soup can be made with your choice of vegetables and protein, such as tofu or chickpeas, and can be adjusted to your desired level of spiciness. Serve with a side of crusty bread or rice for a complete and hearty meal.