Thai-Indian Veggie Soup

Name: Thai-Indian Veggie Soup
Total time: 70
Yield: 6
Ingredients: 2 teaspoons olive oil; ¼ cup minced fresh ginger; 5 cloves garlic, minced; ½ cup diced onion; 2 small carrots, sliced; 1 tablespoon green curry paste; 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained; ¼ teaspoon ground cumin; ¼ teaspoon curry powder; ½ cup diced tofu; 1 cup shredded kale; 1 (14 ounce) can coconut milk; 3 cups vegetable broth; 1 (15 ounce) can chickpeas, rinsed and drained; ½ teaspoon kosher salt; 3 scallions, sliced; 1 dash sriracha sauce

Recipe by Marci from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

•

2 teaspoons olive oil
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¼ cup minced fresh ginger
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5 cloves garlic, minced
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½ cup diced onion
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2 small carrots, sliced
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1 tablespoon green curry paste
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1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
•

¼ teaspoon ground cumin
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¼ teaspoon curry powder

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½ cup diced tofu
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1 cup shredded kale
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1 (14 ounce) can coconut milk
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3 cups vegetable broth
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1 (15 ounce) can chickpeas, rinsed and drained
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½ teaspoon kosher salt
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3 scallions, sliced
•

1 dash sriracha sauce

Instructions

Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.