Thai-Indian Veggie Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 1/2 cup coconut milk
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
3. Add the bell pepper, zucchini, and tomatoes. Cook for another 5 minutes.
4. Stir in the broth, chickpeas, and coconut milk. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
5. Stir in the cilantro and season with salt and pepper, to taste.
6. Serve the soup hot.

Interesting Facts

• This soup is a great way to get your daily dose of vitamins and minerals.
• Chickpeas are a great source of plant-based protein.
• Coconut milk adds a creamy texture to the soup.
• Cilantro adds a bright, fresh flavor to the soup.