African curried vegetable and coconut soup
This vegan soup is loaded with flavor and nutrition. Coconut milk and aromatic spices will bring your family out of the woodwork to see what’s cooking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 2 T olive or canola oil
- 8 garlic cloves, minced
- 1 – 2 jalapeños, seeded and minced (to taste)
- 2 onions, chopped
- 2 red bell peppers, seeded and chopped
- 8 cups vegetable broth
- 1 can garbanzo beans, drained
- 3 cups chopped canned tomatoes
- 2 cups peeled and chopped yams (1 large yam)
- 2.5 T curry powder
- 2 t ground cumin
- 1 t ground turmeric
- 1 1.5″ piece of ginger, peeled and smashed
- 1 stick cinnamon
- Kernels from 2 ears fresh corn
- 5 ounces baby kale leaves
- 3 14-ounce cans coconut milk
- 1/4 cup smooth peanut butter
- 2 T Worcestershire sauce (or vegetarian alternative)
- 1/2 cup chopped cilantro
- 3/4 cup chopped roasted peanuts
- Lime wedges to squeeze in soup before serving
Instructions
- Heat the oil in the bottom of a big soup pot, or a french oven. Saute the onions, jalapeño and garlic for about 5 minutes. Add bell peppers and saute another 5 minutes until soft.
- Add vegetable broth, garbanzo beans, tomatoes, yams ginger and spices and bring to a boil. Turn down to simmer and cook for about 20 minutes until the yams are almost tender. Add corn kernels and kale and cook for another 5 minutes.
- Add coconut milk, peanut butter, Worcestershire and cilantro and cook 5 minutes to combine flavors.
- Garnish with peanuts and squeezes of fresh lime.