Coconut Curry Soup with Roasted Chickpeas

When your husband of two decades declares that your first go-round of making Coconut Curry Soup produced "the best soup you've ever made" and you alone eat two large bowls in one sitting, there's a good chance that you've got a killer new soup recipe on your hands. {We won't even discuss the close-to-legit fight the two of us had over the remainder of soup in the bottom of the pot.} Seriously. We are in love. With soup. Smitten. {#soupfling}

Sooooo, in celebration of the new year, I bring you this healthful, vibrant, ethereal soup as my first post of 2018. It is - all at once - rich, delicate, hearty, dainty, subtly-spiced, broth-y, creamy and light. And, it's adorned with the most-glorious of toppings to kinda meld soup and salad into one dish. Perfection.

It's flavor profile and ingredient list is just enough off the beaten path - in terms of traditional soup for many of us - to be adventurous. But, it's simple enough to make and familiar enough to eat - especially for those already accustom to curry.

The soup takes just around thirty minutes to make from beginning to end. Be sure not to skip the roasted chickpeas, by the way. They shine nestled atop the soup among the other finishing touches.

I mentioned the soup's heavenly deliciousness. Luckily for all of us, it is, also, incredibly healthy. I consider it quite qualified to propel many of us through our January resolutions of healthier eating ... a lunch or dinner option that fits in nicely with our commitments to incorporate more fresh, wholesome dishes into our lives.

Now go make soup. And, may you all begin a love affair with this particular recipe as I have done.

Serves 4. {Easily doubled and does reheat quite well.}


Ingredients:

FOR THE ROASTED CHICKPEAS -

1 - 15 oz. can chickpeas
1 1/2 tablespoons olive oil
Kosher salt
Black pepper

FOR THE SOUP -

2 tablespoons olive oil {or coconut oil}
1 large carrot, peeled and thinly sliced
1 heaping cup diced zucchini
1/2 large red bell pepper, seeded and roughly chopped
2 large garlic cloves, peeled and chopped
2 tablespoons fresh ginger, peeled and chopped
3/4 cup rinsed lentils
1 tablespoon mild curry powder {use a little more if you desire a strong curry flavor}
4 cups chicken stock {use vegetable if desired}
1 - 14 oz. can unsweetened coconut milk
Kosher salt
Black pepper

FOR TOPPING SOUP -

Shredded red cabbage
Thinly-sliced green onions
Microgreens {mine were an Asian variety}
Lime wedges/slices

Directions:

FOR THE ROASTED CHICKPEAS -

Preheat oven to 400 degrees. Line a small baking sheet with parchment paper. Set aside. Rinse and drain chickpeas. Pat them dry using paper towel or a clean kitchen towel. Spread onto baking sheet. Drizzle with oil. Sprinkle generously with salt and pepper. Shake baking sheet to coat chickpeas. Bake 25 - 30 minutes or until chickpeas are golden and crisp. Toss occasionally during roasting. Remove from oven. {Best served as a soup garnish freshly-baked from the oven and warm, so do not make too far in advance.}

Meanwhile, cook carrots, zucchini, peppers, garlic, ginger and lentils in oil over medium heat in large pot or Dutch oven for 2 -3 minutes - stirring occasionally.

Add curry powder. Stir. Add stock. Bring to a simmer. Reduce heat to medium-low. Cook 10 - 15 minutes or until vegetables and lentils are tender. Add coconut milk. Cook an additional 5 - 10 minutes.

Season with salt and pepper as desired/needed.

Divide between four bowls. Serve topped with roasted chickpeas and remaining topping ingredients.