Carrot Curry Soup with Chickpeas

Yum, yum yum!!! I am so glad I made this delicious dish for dinner tonight  I had a bunch of extra carrots and leeks from my past two CSA vegetable boxes and I thought I would make a carrot and leek soup. Before I started cooking I realized I only had a one can of vegetable broth so a traditional soup was out of the question. I also had a can of coconut milk so I thought to myself... why not make carrot curry. What a great decision it was because this recipe is super easy and tasty! If you are looking for something different try this carrot curry out.

Ingredients
Makes 4 servings

5-6 carrots, sliced thin
1 small leek (white parts only) chopped
2 tbs coconut oil

2 cups of vegetable broth
1 can of coconut milk
2 tsp chopped cilantro
1 tbs chopped basil
3/4 tbs curry powder
1/2 tsp coriander

1 can of chickpeas, drained and rinsed

Place the coconut oil in a large pot and heat on medium/low. Once the coconut oil is melted add in the garlic, leeks and carrots, saute for 5 minutes. Next add in the cilantro, basil, curry powder and coriander and cook for another minute.

Pour the vegetable broth in the pot and bring to medium/high heat. Cover and cook for 25 minutes or until carrots are soft. Once the carrots pour in the coconut milk and use an immersion blender* to puree the curry. When the soup is to the consistency you want it add in the chickpeas and warm for just a few minutes. 

*If you don't have an immersion blender just pour the mixture a little at a time into a blender and puree.