Curry Chickpea and Cauliflower Soup
Simple. Vegan. Delicious.
This soup is warm and filling, but so easy to make. The Curry Chickpeas from A Dozen Cousins add so much great flavor without any hassle.
Steps
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- Preheat oven to 400. Toss the cauliflower, onion and garlic in a little olive oil and roast until soft ~30 minutes.
- Place the roasted veggies in a blender along with 1 bag of chickpeas, turmeric, ginger, cayenne, and 1 can of coconut milk. Blend for 2 minutes or until smooth.
- Transfer to a medium sized pot and add coconut milk until desired consistency. Add second bag of chickpeas and simmer for 20 minutes with the lid on.
- Add lime juice, and season to taste with salt.
- Serve with fresh cilantro.
