Thai-Indian Inspired Vegetable Soup

Ingredients

• 2 teaspoons olive oil
• ¼ cup minced fresh ginger
• 5 cloves garlic, minced
• ½ cup diced onion
• 2 small carrots, sliced
• 1 tablespoon green curry paste
• 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
• ¼ teaspoon ground cumin
• ¼ teaspoon curry powder
• ½ cup diced tofu
• 1 cup shredded kale
• 1 (14 ounce) can coconut milk
• 3 cups vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• ½ teaspoon kosher salt
• 3 scallions, sliced
• 1 dash sriracha sauce

Step 1

Lightly heat some oil in a large pot over medium heat. Toss in the ginger and garlic and cook them, stirring often, until you can really smell their aroma—about 2 to 3 minutes. Next, add the onion and cook until it softens up, which should take around 4 minutes. Stir in the carrots and let them cook until they begin to get tender, another 4 minutes or so. Mix in the green curry paste, then add the tomatoes, cumin, and curry powder. Keep stirring everything together until it all smells wonderful, about 4 minutes.

Step 2

Now, add the tofu to the pot and let it soak up those flavors for 3 to 4 minutes. Toss in the kale and cook just until it starts to wilt, which won’t take long—around 3 to 4 minutes. Pour in the coconut milk and bring the soup to a gentle simmer, about 5 minutes. Then add the vegetable broth and chickpeas, seasoning with a bit of salt. Let everything simmer uncovered for about 20 minutes so all the flavors can meld together.

Step 3

When you’re ready to serve, ladle the soup into bowls and top with chopped scallions and a drizzle of sriracha for a little kick.