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Creamy Curry Chickpea Soup

Mel | A VIrtual Vegan
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

coconut oil (( you can sub for any other kind of oil))

1

medium onion (, chopped)

4

medium carrots (, chopped)

900 g

| 4 cups potato (cubed)

2 cloves

garlic

1 tbsp

curry powder

3 cups

vegetable stock (, or water)

410 g

| 2 cups cooked chickpeas (, (1 19oz/540ml can))

398

mls | 1 can canned coconut milk (, full fat will give a richer, thicker texture but light can also be used if you don't mind your soup slightly thinner)

1 tsp

salt (, add to taste)

1 tsp

pepper

1 tsp

sugar (, optional but lifts the flavour slightly)