Vegan Indian Curry Soup

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Vegan Indian Curry Soup Recipe

This vegan Indian curry soup is a hearty and delicious meal that is ideal for a cold day. It contains chickpeas, diced tomatoes, coconut milk, and a fragrant blend of Indian spices. The frozen peas add a splash of color and sweetness to the dish.

Ingredients

• 1 tablespoon olive oil
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 onion, chopped
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1/2 tsp ground coriander
• 3 cloves garlic, minced
• For garnish, use chopped fresh cilantro
• 1 tbsp fresh ginger, grated
• Season with salt and pepper to taste
• 1 cup frozen peas
• 1 can coconut milk
• 1/4 teaspoon cayenne pepper

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• In a large pot over medium heat, heat the olive oil.
• Cook until the onion is translucent, about 5 minutes.
• Cook for another minute after adding the garlic and ginger.
• Cook for 1-2 minutes, stirring constantly, after adding the curry powder, cumin, coriander, and cayenne pepper.
• Bring to a boil the vegetable broth, chickpeas, diced tomatoes, and coconut milk.
• Simmer for 15-20 minutes on low heat.
• Cook for 5 minutes more after adding the frozen peas.
• Season to taste with salt and pepper.
• Garnish with cilantro and serve immediately.

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