Curried Coconut Soup with Chickpeas and Cauliflower
This vegan Curried Coconut Soup with Chickpeas and Cauliflower soup is warm, spicy, filling, and made rich in flavor with coconut milk.
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Cooking tools:
- Soup kettle
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 large onion, cut into medium dice
- 3 garlic cloves, minced
- 1 tablespoon each: garam masala and smoked paprika
- 1 can (14.5 ounces) petite-diced tomatoes
- 1 quart vegetable broth
- 1 can (13.5 ounces) coconut milk
- 2 generous cups bite-size cauliflower florets
- 1 pound potatoes (your choice), cut into medium dice
- 2 cans (15 to 16 ounces each) chickpeas, drained
- ¼ cup chopped fresh cilantro
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