Turmeric & Coconut Chickpea Soup

Turmeric & Coconut Chickpea Soup

Gluten Free, Vegan & low-FODMAP. This healthy, spiced soup is quick to put together and filled with immunity-boosting vitamins and nutrients!
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Turmeric & Coconut Chickpea Soup
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Turmeric & Coconut Chickpea Soup

Course: Posts, Recipes
Prep time

30

minutes
Cooking time

40

minutes

Gluten Free, Vegan & low-FODMAP. All we can say is YUM. This healthy, spiced soup is quick to put together and filled with immunity-boosting vitamins and nutrients!

Ingredients

  • 2 tbsps Garlic Oil*

  • 1 Shallot

  • 1-2 tbsps Minced Fresh Ginger

  • 1 tsp Minced Fresh Turmeric (or extra Turmeric powder)

  • 2 Carrots (chopped)

  • 1 Small Sweet Potato

  • 1 Can Drained Chickpeas

  • 1.5 tsp Turmeric Powder

  • 1 tsp Red Chili Flakes

  • 1/2 tsp Chili Powder

  • 1/2 tsp Ground Cumin

  • 1 tbsp Tamari/Soy Sauce

  • 1.5 Can Light Coconut Milk

  • 250ml (1 c) Vegetable Stock

  • 50g (1/4c) Rice

  • 3 handfuls Kale

  • TOPPINGS

  • Unsweetened Coconut Yogurt (or yogurt of choice)

  • Mint

  • Reserved Chickpeas (Baked 20 minutes with Chili Powder for extra crisp!)

  • Pitta breads

  • Powdered Turmeric

Directions

  • To a large saucepan, add Garlic Oil, Shallot, Ginger & Turmeric. Saute 5 minutes
  • Add Carrots, Sweet Potato & Chickpeas. Add Spices. Saute additional 5 minutes. Season with salt to taste.
  • Add Coconut Milk, Veg Stock, Tamari & Rice – Simmer for 30-40 minutes. Season with salt to taste. After 30 minutes, taste broth to ensure the salt level is to your liking. Add Kale and allow to simmer an additional 10 minutes.
  • Top soup with your desired toppings, and serve!

Notes

  • *I put a smashed garlic clove in EVOO. You can also add 2 cloves of garlic to this dish if low-FODMAP isn’t a dietary requirement for you.