I’ve been meaning to make this soup for about 3 weeks, but sometimes I get lazy with my meals and end up eating banana nice cream. Today I decided this soup was happening for my dinner. Not the best day for a soup creation seeing it’s 90° out, but I’m cooling off in front of my AC.
As always with my meals this was a quick easy recipe. Loaded with spices that are beneficial to overall health, with veggies and chickpeas.
Hope you enjoy this as much as I did!
Ingredients for curry soup
1/2 can coconut milk
1/2 jar of madras curry Indian simmer sauce ( I buy this from whole foods, if you can’t find this in the store order online)
1 teaspoon curry powder
1 teaspoon tumeric powder
1 teaspoon tandoori masala powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 /2 cup chickpeas
1 large diced carrot
1/2 diced yellow onion
1 cup kale chopped
In pan add olive oil and onion and saute for 5 minutes then add carrots and saute until fully cooked. In a pot add in the 1/2 of jar of coconut milk and 1/2 of the jar of madras curry sauce. Mix well. Then add in the carrots and onion , chick peas , and kale and spices. Cook to a boil then simmer on low heat until kale is fully cooked. Once cooked add to bowl for serving. Grate the cauliflower rice on top and serve. This makes 2 small servings so fiddle with ingredients for a larger serving.