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Coconut Masala Curry Soup (Vegan, Gluten Free)

I love this sweet and tangy indian cuisine. This coconut masala (spice) soup contains vibrant aromas. The mixture of herbs and spices have a warming effect for those who like a little bit of heat. I think this is an extraordinary recipe that will excite your palate.

Healthy Tip: Buy organic or shop at a local farmers markets to get the best quality ingredients. Using fresh herbs over dried herbs are better for bringing out the refreshing aroma and flavors.

Optional Ingredients:

Fresh Herbs: Cilantro, rosemary, parsley, tarragon, thyme, mint, sage, or thai Basil.   

Garnishes: Coconut flakes, orange (orange peel), apricot (dried apricots), cinnamon, ginger, nutmeg.

Ingredients:

1 large white onion (peeled and diced into small pieces)
1/4 teaspoon fresh ginger (minced)
2 bay leaves
1/4 cup scallions (garnish)
8 tomatoes (roasted)
4 cups chickpeas (roasted)
Cold pressed organic coconut oil (cooking oil)
2 tablespoons ground cumin
1 tablespoon coriander powder
1 teaspoon turmeric
1/4 teaspoon cardamom
14 teaspoon cinnamon
1/4 teaspoon cayenne powder
1 large lemon (juiced)
1/4 cup fresh cilantro (garnish)
14 oz full cream condensed coconut milk
1 cup vegetable broth
Season with Himalayan or kosher salt and pepper to taste!

Instructions:

  1.  In a large sauce pan mix the onions, ginger, and scallions with 2 tablespoons of cold pressed extra virgin coconut oil. Turn to medium heat and sauté for about 10 minutes.
  2.  Next add in the roasted tomatoes and spices and cook on low heat for about 5 minutes.
  3. Toss in 2 cups of roasted chickpeas and keep on low heat. Set aside the remaining 2 cups of roasted chickpeas.
  4. Add 14 oz of full cream condensed coconut milk and 1 cup veggie broth, turn burner on low to simmer for about 15 minutes.
  5. Add lemon juice for freshness. Save the lemon peel to use as garnish.
  6. Combined the curry into a high speed  blender or food processor.
  7. Transfer into large sauce pan and add the rest of the roasted chickpeas. Cook for about 10 minutes.
  8. Serve immediately. Can garnish with herbs and fresh lemon peel by using a shredder to shred peel into small pieces. Season with Himalayan or kosher salt and pepper to taste!
  9. Enjoy! Can store up to four days in the fridge if needed.  

Healthy Living,

Jaclyn Rae

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