Coconut, Carrot And Chickpea Soup Recipe

Name: Coconut, Carrot And Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1 1/2 pounds carrots, coarsely chopped; 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained; 4 cups low-sodium vegetable broth; 1/2 cup canned light coconut milk; 3/4 teaspoon fine sea salt

Servings: persons

2 tablespoons coconut oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1 1/2 pounds carrots, coarsely chopped
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
4 cups low-sodium vegetable broth
1/2 cup canned light coconut milk
3/4 teaspoon fine sea salt

1
In a large saucepot, heat coconut oil over medium heat until melted. Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally. Stir in curry powder, cumin and ginger and cook 1 minute. Stir in carrots, beans, broth and 1 cup water and bring to a boil over medium-high heat.
2
Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk and salt. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
3
Nutrition
4
Per serving: 260 calories (100 from fat), 11g total fat, 7g saturated fat, 0mg cholesterol, 710mg sodium, 36g total carbohydrate (9g dietary fiber, 11g sugar), 6g protein

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons coconut oil, 1 medium yellow onion, chopped, 2 cloves garlic, minced, 1/2 teaspoon curry powder, and more.

Yes, Coconut, Carrot And Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut, Carrot And Chickpea Soup

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