Name: Thai-Indian Veggie Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil - 2 teaspoons; Minced fresh ginger - ¼ cup; Garlic, minced - 5 cloves; Diced onion - ½ cup; Carrots, sliced - 2 small; Green curry paste - 1 tablespoon; Diced tomatoes with jalapeno peppers, drained - 1 (10 ounce) can; Ground cumin - ¼ teaspoon; Curry powder - ¼ teaspoon; Diced tofu - ½ cup; Shredded kale - 1 cup; Coconut milk - 1 (14 ounce) can; Vegetable broth - 3 cups; Chickpeas, rinsed and drained - 1 (15 ounce) can; Kosher salt - ½ teaspoon; Scallions, sliced - 3; Sriracha sauce - 1 dash

Ingredients for - Thai-Indian Veggie Soup

1. Olive oil 2 teaspoons

2. Minced fresh ginger ¼ cup

3. Garlic, minced 5 cloves

4. Diced onion ½ cup

5. Carrots, sliced 2 small

6. Green curry paste 1 tablespoon

7. Diced tomatoes with jalapeno peppers, drained 1 (10 ounce) can

8. Ground cumin ¼ teaspoon

9. Curry powder ¼ teaspoon

10. Diced tofu ½ cup

11. Shredded kale 1 cup

12. Coconut milk 1 (14 ounce) can

13. Vegetable broth 3 cups

14. Chickpeas, rinsed and drained 1 (15 ounce) can

15. Kosher salt ½ teaspoon

16. Scallions, sliced 3

17. Sriracha sauce 1 dash

How to cook deliciously - Thai-Indian Veggie Soup

1 . Stage

Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.

2 . Stage

Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.