Coconut Curry Soup

A big bowl of this creamy and nutritious curry coconut soup is everything you need to warm yourself on those frosty days and nights.


– 1 tbsp vegetable oil – 1 small onion any color, diced – 3 cloves garlic minced – 1 medium green or red bell pepper diced – 1 can diced tomatoes 14.5-oz, in their juices – 1 can of chickpeas 15-oz, drained (about 1 ½ C) – 4 C vegetable broth – 1 ½ tsp cumin – 2 ½ tsp curry powder – 1 can coconut milk 13.5-oz – ½ C brown rice cooked – Salt and pepper to taste

In a large pot, heat the oil over medium heat. Add the onion, garlic, and bell pepper. Cook for five minutes or until veggies are tender, stirring occasionally.

Add the tomatoes, chickpeas, broth, cumin, and curry powder. Bring to a boil, reduce heat to low, and simmer gently, stirring occasionally for about 10 minutes.

Add the coconut milk and brown rice and cook for about 5 minutes, stirring occasionally.