If you haven't seen our Seriously Cooking Soups book, I am posting this very good vegetarian soup that has been extremely popular with our cafe customers. I hope you enjoy it too. This recipe is especially simple and quick if you have some cooked frozen rice to use.
Curry Chick Pea and Basmati Soup
1 onion, chopped
1 cup celery, chopped
1/2 red pepper, chopped
1 clove garlic
1 inch piece fresh ginger
1 T. curry powder
1 can diced tomatoes, 14 oz
1 chicken-like broth cube
2 cups basmati rice, cooked
1 can chick peas
1 can coconut milk
2 T. lemon juice
2 T. chopped cilantro
1/2 tsp sea salt
hot sauce to taste
Saute onion briefly with celery. Add chopped pepper. Chop ginger finely. Add ginger and crushed garlic to the saute. Stir in the curry powder. Slowly stir in 2 cups water. Stir in the crumbled broth cube and the can of tomatoes. Heat. Add the remaining ingredients. If you need more liquid, add a bit more water.
To make it a little thicker and creamier, mix 1 T. cornstarch into 1/4 cup cold water, and stir into the soup. Cook a few more minutes to thicken the soup.
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