Vegan Coconut Curry Chickpea Soup

I have made this a couple of times after testing out the vegan waters. Even though I didn’t stick to that lifestyle, I did stick to this soup! It is one of the easiest and most flavorful comfort foods you will ever have, I promise! Everyone that tries it can't get enough :P I have always loved foods that are full of flavor and Thai foods are all about it!  The curry in this soup really tastes wonderful. Its so amazing that just a simple curry powder can create such a kick-ass soup. Serving this soup over jasmine rice, with some avocado slices and warm naan are is like a warm blanket on a cold winter day... how can you hold back the smile? 

Not only does this soup taste SO good, it is also packed with nutrients. The chickpeas are loaded with protein and so many veggies! Its really hard to believe this creamy spicy hearty soup is good for you :)

I don't know if you can really call this a soup though, I love packing it with so many veggies, chickpeas and serving it over the jasmine rice that it kind of is just a creamy coconut curry rice. Hey who's complaining?!

Serving Size: 4-6
Total Time: 45 minutes

Ingredients:

1 tbsp olive oil

3 cloves garlic, finely chopped

1 small yellow onion, minced

3 whole organic carrots, peeled and sliced 

2.5 cups water

2 heaping teaspoons Curry Powder 

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1 heaping tsp Garam Masala

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1 can coconut milk (in the ethnic aisle in most grocery stores!)

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2 cans organic garbanzo beans (chick peas) drained & rinsed

1 large bunch baby spinach

1 large portobello mushrooms, cubed 

1 large potato, cubed

2 tablespoons Organic Better than Bullion (you can get this at any supermarket in the canned soup aisle right next to the cubes of bouillon and chicken stocks)

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Optional** Fresh slices of avocado

Naan Bread

Salt to taste (I find I don’t need much or any at all, the other seasonings do the job!)

• In a large pot drizzle some olive oil and set to medium high heat. 
• Add onion and sautée for a minute and then add garlic. Allow to saute for a couple minutes. 
• Add chopped carrots and potatoes and sauté for about 5-7 minutes and then add the mushrooms. 
• After a minute add water and bullion. Boil until the carrots are tender (usually 10-15 minutes). 
• Add the seasonings, coconut milk and garbanzo beans. Let simmer for a few minutes. 
• Once this has all simmered together for a few minutes you can add spinach to the pot right before reading to serve OR if you think you will have leftover soup, simply place a few spinach leaves over some jasmine rice in a bowl and then ladle in some soup. Putting the spinach in the pot to sit in the hot soup will eventually make the spinach get overcooked. So I like to add it at the very end or on top of the rice so that it slightly wilts on its own. 
• I love slicing up some avocado to top it off. 
• You can pair this with some warmed up Naan bread for dipping, which you can also get at the supermarket by the pita breads!
  

xoxo, Tiny Taster