This cozy & comforting soup is proof that you should ALWAYS keep your pantry stocked.
This Chickpea Coconut Curry Soup cooks in just 20 minutes and only requires a few fresh ingredients. I’ve made this recipe a bunch of different ways depending on what produce I have in my fridge or whatever color curry paste I have on hand, so consider this a general template. There are no hard and fast rules with this one.
Have you ever made a curry or butter chicken and thought that something was missing, but you couldn’t put your finger on it? You’re probably missing ghee! If you enjoy South Asian or South East Asian cuisine, I suggest adding Ghee to your pantry list.
What is Ghee? Ghee is butter that’s been long-simmered until the milk solids have been separated, then strained. It’s nutty, wonderfully aromatic, and has a much higher smoke-point than regular butter. Unlike regular clarified butter, ghee is often cultured and/or flavored.
Chickpea Coconut Curry Soup
Equipment
- 1 Dutch-oven or soup pot
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 1 tbsp Ghee a rounded tablespoon
- ½ red onion diced
- 3 garlic cloves thinly sliced
- 1 tsp kosher salt
- 50 g yellow curry paste my favorite is Mekhala Brand
- ½ tsp ground cumin
- 1 cup carrots chopped
- 1 bell pepper seeded and chopped
- 15.5 oz cooked chickpeas drained and rinsed
- 14.5 oz can diced tomatoes
- 13.5 oz can full fat coconut milk
- 2 cups vegetable or chicken stock
- 1 lime 1/2 juice and wedges for serving
- ⅓ cup fresh cilantro stems removed; for garnish
Instructions
- Heat ghee over medium heat in a Dutch-oven. Add onion, garlic, and salt; cook for 5 minutes, stirring occasionally, until translucent and soft. Add the curry paste and cumin, stirring constantly, until fragrant and the spices begin to stick to the bottom of the pan, about 1 minute.
- Add carrots, peppers, tomatoes, and broth. Scrape down any brown bits from the bottom of the pan using a wooden spoon. Bring to a boil then turn down the heat to a simmer. Let the soup simmer for 5 minutes.
- Add chickpeas and coconut milk, then simmer for another 10 minutes.
- Remove from heat and stir in the lime juice. Taste; season with salt and pepper.
- Ladle into soup bowls and top with cilantro and lime wedges. I served mine up with a drizzle of Stonehouse Persian Lime extra-virgin olive oil; it was perfect finisher for this bowl of cozy.
