Curried Chickpea Butternut Soup

Ingredients

• 1 Tbsp curry powder
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp chili flakes
• 1 Tbsp vegetable oil
• 1 medium onion
• 3 garlic clove
• 2 tsp grated fresh ginger
• 1 butternut squash
• 6 medium tomato
• 2 cup vegetable broth
• 1/2 tsp salt
• 2 cup cooked chickpeas
• 1 2/3 cup canned full-fat coconut milk

Instructions

1. 1

   In a small bowl, combine the curry powder, garam masala, coriander, cumin, turmeric, and chili flakes. Having them ready will help prevent burning when added later. Set aside.

2. 2

   Heat the oil a large pot over medium-high heat. Cook the onion and garlic until the onion is translucent, 3 to 4 minutes.

3. 3

   Add the ginger and the spice mix. Cook for 1 to 2 minutes, stirring throughout to toast the spices.

4. 4

   Add the squash, tomatoes, vegetable broth, and salt. Cover the pot and lower the heat to medium. Simmer for 10 to 12 minutes, or until the squash is tender.

5. 5

   Use an immersion blender or countertop blender to partially blend the soup.

6. 6

   Stir in the chickpeas and coconut milk. Let the soup heat through. Taste and add more salt if you like.

7. 7

   Garnish with cilantro and serve with a squeeze of fresh lemon juice and some vegan naan if desired. Enjoy!