Veggie Soup with Thai and Indian Flavors

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

Step 1

Warm some oil in a big pot over medium heat. Toss in the ginger and garlic and cook, stirring occasionally, until everything smells amazing—about 2 to 3 minutes. Next, add the onion and keep cooking until it’s nice and soft, around 4 minutes. Stir in the carrots and let them cook until they just start to get tender, which should take another 4 minutes. Mix in the green curry paste, then add the tomatoes, cumin, and curry powder. Cook it all together for a few minutes until the spices release their lovely aroma.

Step 2

Now, gently fold in the tofu and let it soak up some of those flavors, about 3 to 4 minutes. Add the kale next and cook until it softens just a bit, around the same amount of time. Pour in the coconut milk and bring everything to a gentle simmer, which should take about 5 minutes. Then, add the vegetable broth and chickpeas, seasoning with salt to taste. Let the soup simmer uncovered for about 20 minutes so all the flavors can meld beautifully.

Step 3

Serve it up with a sprinkle of scallions and a drizzle of sriracha for a little kick!