This Spicy Coconut Curry Soup recipe was originally posted on October 5, 2012 but was updated on February 20, 2017. I felt like the recipe needed some love and some fresh photos. I also needed a reminder to put this back into my soup rotation. Yum!
You must try this soup. Like today, or this weekend, or as soon as the temperature gets to 70, okay, maybe 65. This coconut curry soup with chickpeas and quinoa is so, so good.
Yesterday I was browsing the epicurious website and stumbled on a soup that I’d bookmarked long ago. I’m on a mission to cook all the recipes I bookmark and rip out of cooking magazines so I decided to give this one a try. I had a lot of odds and ends left over from the chili I made earlier this week so many of the ingredients will seem familiar. I suggest making both in the same week, it makes grocery shopping much easier.
The recipe is adapted from here.
I took some very liberal liberties that I will outline below.
- 2 tablespoons oil, peanut or olive work well here
- 1 onion, diced
- 2 carrots, chopped
- 3 stalks of celery
- 1 jalapeno, seeds removed and diced, optional
- 1 bell pepper, chopped
- 1 tablespoon garlic, minced
- 1.5 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon white pepper
- 1 teaspoon salt, add more after you add just liquid if the broth needs more flavor
- 1 can cooked chickpeas with liquid
- 2.5 cups vegetable stock
- 1 28 oz can of diced tomatoes
- 2 tablespoon tomato paste
- 1 can light coconut milk
- Toppings: 1 cup cooked quinoa
- In a stockpot, saute onion, carrots and celery in peanut oil until softened.
- Add jalapeno, if using and bell pepper to onion mixture, cook until soft.
- Next add garlic, saute for a minute or until garlic is golden brown.
- Sprinkle in curry powder, turmeric, smoked paprika, cayenne, white pepper and salt, stir well.
- Next add can of chickpeas, veggie stock, diced tomatoes, tomato paste and coconut milk.
- Bring to a boil, then reduce to a simmer for 15-30 minutes.
- While soup is simmering make your quinoa.
- Once soup is done add cooked quinoa to the top. This soup is also great with toasted coconut on top for added texture.
Looking forward to the long weekend. I’m assisting my first yoga class in Boston tomorrow morning and then we’re going to try to make a day trip out of town, location TBD. If you’re in the Boston area let me know if there are some must see spot this time of year. Sunday we’re hoping to find tickets to the Patriots Broncos game (big rivalry in this house) and Monday is my race.
Have a wonderful weekend.