This soup is vegetarian and vegan as I demonstrate in the video, although you can use chicken stock instead of veg stock, and cream for coconut milk if you’d like. The coconut milk makes the soup very creamy and delicious! It helps to have a standing blender, but you can use an immersion blender, although it may take longer to puree nice and smoothly. It is a very easy soup to make because there are not many ingredients. It’s also nice and light for the summer time! The garnish is simply a can of chickpeas, with olive oil and curry powder, roasted at 350 for about 8 minutes. There are scallions and lime zest as well. You can garnish with whatever sounds good to you.
The Crafted Kitchen, with Alex 