It’s cold. When it’s cold, all I want is hot tea and soup. Soup is seriously the best in the winter. There are so many different ways you can prepare it so it never has to be boring. This coconut soup is both light and warming. For those of you who don’t like the flavor of coconut, don’t worry, it really isn’t overwhelming. The coconut actually adds more of a creamy flavor to the soup. You can make this on the stove, but I like it better in the slow cooker. Shocking, I know!
- 1-2 tsp sesame oil, you can also use olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 in. knob of ginger, peeled and grated (or chopped really fine)
- 1 1/2 cup cooked chickpeas
- 2 large carrots, peeled and sliced
- juice and zest of one lime
- 1 tsp red pepper flakes, more if you want it hotter
- 2-3 tsp basil
- 1 tsp lemon pepper or regular black pepper
- 1-2 tsp salt, to taste
- 6 cups vegetable broth or water
- 1 can coconut milk
1. Heat sesame oil in a large skillet over medium heat and add in the onions. Saute for about 5 minutes, then add in carrots. Cook until the carrots start to get a little brown around the edges. Add in half the minced garlic and grated ginger and cook for 2 more minutes.
2. In your slow cooker, mix the vegetables, chickpeas, seasonings, and vegetable broth. Add in the other half of your minced garlic and grated ginger. Stir together and cook on low for 6-7 hours.
3. 15 minutes before your soup is done, add in the coconut milk. Stir to mix it in and let it heat up a little bit. Right before serving add the lime zest and lime juice.
With this soup, make sure you do not add in your coconut milk until the very end, or you will end up with a very sad meal. If you do have leftovers, don’t be alarmed when the coconut milk separates from the broth in the fridge. It isn’t bad, just stir it and heat it up and it will taste just fine! Hopefully this soup warms you up and you enjoy trying some new flavors!