Curried Tomato Garbanzo Bean Soup

Yield: 6-8 servings | Total Time: 30 minutes

This incredibly satisfying soup makes for a great weeknight meal, as it comes together in 30 minutes or less and also happens to be vegan and gluten-free. Make sure to get curry paste (not curry powder) as it is key to achieving the intense depth of flavor.

Ingredients:

• 1 13.5-ounce can coconut milk (not low-fat), coconut oil separated from coconut milk

• 1/2 medium onion, peeled and diced

• 1 large carrot, peeled and diced

• 6 cloves garlic, peeled and minced

• 1 1/2 Tbsp. Massaman curry paste (see note)

• 1 28-ounce can crushed tomatoes

• 2 15.5-ounce cans garbanzo beans, drained

• 4 cups vegetable broth

• 1/2 tsp. salt (or more to taste)

• Freshly ground pepper to taste

• 1 cup riced cauliflower (optional)

Directions:

Open the coconut milk, scoop out the solid coconut oil, and add it to a large heavy bottom pot. Reserve the remaining coconut milk for later. Heat on medium heat and once the coconut oil has melted, add the onion, carrot and garlic and cook stirring occasionally until soft and onions are translucent, about 10 minutes. Add curry paste and continue to cook another 2-3 minutes until vegetables are evenly coated in curry paste.

Add garbanzo beans, crushed tomatoes, remaining coconut milk, vegetable broth, salt, pepper and riced cauliflower (if using) and bring to a boil. Reduce to a simmer and continue to cook for 15 minutes, stirring occasionally. Adjust seasoning, and serve.

Cook’s Note: The curry paste (not curry powder!) is the key ingredient to this dish. I like the Arroy D brand Massaman curry paste, which can be found at many Asian supermarkets or ordered online from Amazon. The Arroy D brand is vegan but not all brands are so be sure to check the label to make sure there’s no fish oil or shrimp if you want to ensure it’s vegan.

Soup can be kept in the refrigerator in an airtight container for up to one week or in the freezer up to three months.