Thai Coconut Curry Soup in a two-colored bowl on a grey round plate on a white marble tabletop with cilantro leaves

Thai Coconut Curry Soup

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Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.

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SERVING SIZE:

8

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PREP TIME:

30 minutes

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COOK TIME:

1 hour 30 minutes

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TOTAL TIME:

2 hours

INGREDIENTS

Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon JUSTIN’S® Coconut Almond Butter
1 tablespoon Coconut Oil
1 (15 ounces) can Chickpeas, drained, rinsed, and thoroughly dried

Soup:
3 tablespoons JUSTIN’S® Coconut Almond Butter
1 tablespoon Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
2-inch piece of Fresh Ginger, peeled and grated
2 tablespoons Red Curry paste
2 tablespoons Turmeric
1 teaspoon Salt
2 medium Sweet Potatoes, peeled and cubed
1 (14 ounces) can Light Coconut Milk
4 cups Vegetable Broth

Toppings:
Shaved Red Cabbage
Fresh Cilantro
Microgreens
Crunchy Coconut Almond Butter Chickpeas

DIRECTIONS

For the Crunchy Chickpeas:
1. To make the crunchy chickpeas, preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. Combine the almond butter and coconut oil in a small, microwave-safe bowl.

4. Microwave for 30 seconds to melt.

5. Toss the chickpeas in the almond butter mixture.

6. Spread into an even layer on the baking sheet.

7. Bake for 1 hour, or until the chickpeas are crunchy.

For the Soup:
1. For the soup, heat the oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes.

3. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more.

4. Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, for about 20 minutes.

5. Cool slightly and transfer to a blender with the Coconut Almond Butter and puree until smooth and creamy.

6. Add in more water or broth to thin out the soup as needed.

7. Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.

This Recipe Serves 8

INGREDIENTS

Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon JUSTIN’S® Coconut Almond Butter
1 tablespoon Coconut Oil
1 (15 ounces) can Chickpeas, drained, rinsed, and thoroughly dried

Soup:
3 tablespoons JUSTIN’S® Coconut Almond Butter
1 tablespoon Olive Oil
1 medium Yellow Onion, chopped
3 cloves Garlic, minced
2-inch piece of Fresh Ginger, peeled and grated
2 tablespoons Red Curry paste
2 tablespoons Turmeric
1 teaspoon Salt
2 medium Sweet Potatoes, peeled and cubed
1 (14 ounces) can Light Coconut Milk
4 cups Vegetable Broth

Toppings:
Shaved Red Cabbage
Fresh Cilantro
Microgreens
Crunchy Coconut Almond Butter Chickpeas

DIRECTIONS

For the Crunchy Chickpeas:
1. To make the crunchy chickpeas, preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. Combine the almond butter and coconut oil in a small, microwave-safe bowl.

4. Microwave for 30 seconds to melt.

5. Toss the chickpeas in the almond butter mixture.

6. Spread into an even layer on the baking sheet.

7. Bake for 1 hour, or until the chickpeas are crunchy.

For the Soup:
1. For the soup, heat the oil in a large pot over medium heat.

2. Add the onion, garlic, and ginger, and sauté for 2-3 minutes.

3. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more.

4. Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, for about 20 minutes.

5. Cool slightly and transfer to a blender with the Coconut Almond Butter and puree until smooth and creamy.

6. Add in more water or broth to thin out the soup as needed.

7. Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.

This Recipe Serves 8

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