Lime Coconut Curry Chickpea Soup with Quinoa
Servings: 6
Ingredients
- 1 tbsp coconut oil
- 1 small yellow or white onion chopped
- 2 tbsp chopped fresh ginger
- 1 large clove garlic minced
- 1 red bell pepper chopped
- 1 large sweet potato skinned and chopped into small pieces (about 1/2 inch)
- 1 cup chopped cherry or grape tomatoes
- 3 tbsp red thai curry paste
- 32 oz vegetable broth
- 1 14 oz can coconut milk either lite or full fat
- 1 14 oz can chickpeas drained and rinsed
- 2 cups cooked quinoa preferably cooled*
- 1 cup loose baby spinach leaves
- Juice of 3 limes
- Fresh cilantro for garnish, optional
Instructions
- Begin by heating a large pot to medium high heat. Add coconut oil and let melt.
- Once hot, add onion, ginger, garlic, bell pepper, and sweet potato. Cook the vegetables for 6-8 minutes, until sweet potatoes are soft and onion is clear. Add tomatoes.
- Coat vegetables with the curry paste, and immediately add the vegetable broth. Turn heat down to medium, add coconut milk and chickpeas. Let coconut milk "melt" and blend in the with the soup. Simmer for another 10-15 minutes.
- Add in quinoa, lime juice, spinach, and serve hot. Garnish with cilantro.
Notes
To make 2 cups quinoa, boil 2 cups water with 1 cup quinoa. Reduce heat to low and cover. Let simmer for 15-20 minutes or until quinoa is light and fluffy, and water is completely dissolved. It's better to have the quinoa cooled for this recipe, so it doesn't continue to cook in the soup and expand.
Nutrition
Calories: 401kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 18g | Sodium: 848mg | Potassium: 708mg | Fiber: 10g | Sugar: 9g | Vitamin A: 8089IU | Vitamin C: 47mg | Calcium: 94mg | Iron: 4mg