Curried Coconut and Chickpea Soup (October 2011)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 311.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 870.7 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 8.7 g
- Protein: 9.9 g
View full nutritional breakdown of Curried Coconut and Chickpea Soup (October 2011) calories by ingredient
Introduction
This fiery Thai-inspired soup will help clear out your sinuses, without being uncomfortably spicy. Light coconut milk makes the broth creamy, chickpeas add protein, and vegetables like jalapeno, tomato and red pepper add their own healthful benefits. This super-simple easy is great for someone learning to make soup! This fiery Thai-inspired soup will help clear out your sinuses, without being uncomfortably spicy. Light coconut milk makes the broth creamy, chickpeas add protein, and vegetables like jalapeno, tomato and red pepper add their own healthful benefits. This super-simple easy is great for someone learning to make soup!Number of Servings: 4
Ingredients
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Olive Oil, 1 tbsp
Onions, raw, 1 medium (2-1/2" dia)
Jalapeno Peppers, 1 pepper
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2"
*A Taste of Thai - Red Curry Paste, 3 tsp (or curry paste of your choice)
Garlic, 3 cloves
Chickpeas (garbanzo beans), 520 grams (equal to one 19-oz can, drained)
*Fire Roasted canned Diced Tomatoes, 1 can
*Knorr's Simply Vegetable Broth (fat free), 2 cup
*A Taste of Thai - Lite Coconut Milk - WHOLE can (398 ml), 1 serving
Lime Juice, 30 mL
Directions
Heat olive oil in a soup pot.
Dice onion, add to pot. Saute until soft.
Chop jalapeno and bell pepper, add to pot. Saute until soft.
Add curry paste and garlic (minced), saute five minutes.
Add drained chickpeas and canned tomatoes. Saute five minutes.
Add stock, bring to a boil, reduce heat and simmer, partially covered, for thirty minutes.
Stir in one can of light coconut milk and two tablespoons of lime juice before serving. Reheat if necessary.
Serve as is, or partially puree with an immersion blender.
Serving Size: Four.
Dice onion, add to pot. Saute until soft.
Chop jalapeno and bell pepper, add to pot. Saute until soft.
Add curry paste and garlic (minced), saute five minutes.
Add drained chickpeas and canned tomatoes. Saute five minutes.
Add stock, bring to a boil, reduce heat and simmer, partially covered, for thirty minutes.
Stir in one can of light coconut milk and two tablespoons of lime juice before serving. Reheat if necessary.
Serve as is, or partially puree with an immersion blender.
Serving Size: Four.