Recipe: Coconut, Carrot and Chickpea Soup

Name: Recipe: Coconut, Carrot and Chickpea Soup
Ingredients: 2 tablespoons coconut oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon curry powder; 1/4 teaspoon ground ginger; 1 1/2 pounds carrots, coarsely chopped; 1 can (15-ounce) no-salt-added garbanzo beans (also called chickpeas), rinsed and drained; 1 package (32-ounce) low-sodium vegetable broth; 1/2 cup canned coconut milk; 3/4 teaspoon kosher salt

www.wholefoodsmarket.com

Coconut milk and garbanzo beans give this simple puréed carrot soup both body and unexpectedly rich flavor.

View full recipe on www.wholefoodsmarket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.

Share this recipe:

Cooking tools:

Blender
Pot
Stove
Spoon
Chef's knife
Cutting board

Ingredients

2 tablespoons coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1 1/2 pounds carrots, coarsely chopped
1 can (15-ounce) no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
1 package (32-ounce) low-sodium vegetable broth
1/2 cup canned coconut milk
3/4 teaspoon kosher salt