Chickpea, Lime & Coconut Curry Soup

Chickpea, Lime & Coconut Curry Soup Soup 3 of 3

Total time for all three soups is about 2.5 hours. The great thing about these soups is most of the ingredients are used in all three. The total cost again was only $40.00. This will give you enough meals for 5 days. Place in mason jars, or containers and take to work!

INGREDIENTS

2 tbsp. olive or grape seed oil
1/2 of the onion used in the corn chowder recipe
1 carrot, chopped
2 celery ribs, chopped
2 medium garlic cloves, minced
1 can of fire roasted tomatoes with green chilies
1 large sweet potato
½ cup of snap peas
1 tsp of curry
1 tsp ground turmeric
1 can 14 oz coconut milk
3 cups vegetable broth
1 can 15 oz chickpeas, drained
2 cups spinach
Zest and juice of 1 lime
1/2 tsp sea salt or to taste
¼ cup of chopped peanuts
chopped cilantro, optional

INSTRUCTIONS

Preheat oven to 400 degrees. On a baking sheet toss ½ of the sweet potato and 2 tsp of oil, and a pinch of salt and pepper. Cook for 8 minutes. Add the snap peas and add 1 more tsp of oil and toss. Cook for another 8 minutes or until the sweet potato is soft with a fork. Set aside
In a large cooking pot, heat 1 tbsp of oil over medium heat. When the oil is hot, add the onion. Sauté for about 2 minutes then add celery & carrots. Cook for 3 more minutes.
Add the remaining sweet potato, garlic, turmeric, lime zest, and curry powder and stir. Cook for about 30 seconds.
Add the coconut milk, and vegetable broth. Stir and bring to a boil. Lower the heat, cover and let simmer for 18 – 20 minutes or until the potatoes are just tender.
Remove the pot from the heat. Use an immersion blender to process until smooth. Add the roasted potatoes, snap peas, spinach chick peas and lime juice. Cook for 4 minutes or until chickpeas get hot and spinach welts. Season with salt and pepper to taste.
Serve in a bowl, and top with chopped peanuts and chopped cilantro.