Carrot, Tomato and Chickpea Indian Soup
This soup is not only easy and healthy, it's also vegan! Packed with protein (6 g per serving)
and healthy veggies, it's perfect served either hot or cold. Good luck not eating the entire pot. My friends have nicknamed this soup, “Soup Porn”. I must make it at least once a week, even in the middle of the summer.
2 Tbsp olive oil
1 leak, chopped (or onion)
4 carrots, peeled and diced
½ tsp curry powder
½ tsp turmeric
¼ tsp cumin
1 clove garlic, minced
1 can chickpeas, with juice
1 can crushed tomatoes
3 cups vegetable stock
½ tsp sea salt
¼ tsp black pepper
Cilantro, 1 tsp dried or 3 tsp fresh and chopped
½ cup soy milk
In a large stock pot, heat olive oil, and cook leak and carrots until leaks are golden. Add curry powder, turmeric, cumin, and garlic and cook for one minute more while stirring. Add remaining ingredients except soy milk, bring to a boil, lower heat and simmer until carrots are tender, about 15 minutes or so. Turn off heat and add soy milk. If you like, puree soup with an emulsion blender. Serve hot or cold. (Serves 4)
