Curried Vegetable Soup
Warming, aromatic soup with curry powder, garam masala, cauliflower, chickpeas, spinach, and creamy coconut milk.
Nutrition per serving
185 Calories
7g Protein
22g Carbs
9g Fat
6g Fiber
Ingredients
Instructions
- . Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute.
- . Add curry powder, garam masala, turmeric, and cayenne. Stir constantly for 30 seconds until fragrant.
- . Add cauliflower, chickpeas, tomatoes, and broth. Bring to a boil, reduce heat, and simmer 20 minutes until cauliflower is tender.
- . Stir in coconut milk and spinach. Cook 3-4 minutes until spinach is wilted. Season with salt.
- . Ladle into bowls and garnish with fresh cilantro. Serve with warm naan.
Recipe Notes
- Toast spices until fragrant—don't skip this step
- Don't boil after adding coconut milk
- Flavors improve the next day