Thai-Indian Veggie Soup recipe
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Ingredients
- 2 teaspoons olive oil ¼ cup minced fresh ginger 5 cloves garlic, minced ½ cup diced onion 2 small carrots, sliced 1 tablespoon green curry paste 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained ¼ teaspoon ground cumin ¼ teaspoon curry powder ½ cup diced tofu 1 cup shredded kale 1 (14 ounce) can coconut milk 3 cups vegetable broth 1 (15 ounce) can chickpeas, rinsed and drained ½ teaspoon kosher salt 3 scallions, sliced 1 dash sriracha sauce
Nutrition Info
- 265.3 caloriescarbohydrate: 23.5 gcholesterol: : -fat: 19 gfiber: 5.1 gprotein: 8.1 gsaturatedFat: 12.9 gservingSize: -sodium: 803.2 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Thai-Indian Veggie Soup
Directions
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Heat oil in a large pot over medium heat. Add ginger and garlic, cook and stir until fragrant, 2 to 3 minutes. Add onion, cook and stir until softened, about 4 minutes. Stir in carrots, cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder, cook and stir until fragrant, about 4 minutes.
Stir tofu into pot, cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale, cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas, season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.