Name: Curried Chickpea Butternut Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp curry powder; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 0.25 tsp chili flakes; 1 tbsp vegetable oil; 1 null medium onion (chopped); 3 null garlic cloves (minced); 2 tsp grated fresh ginger; 1 null butternut squash (peeled, seeds removed, cut into 0.5-inch / 1 cm cubes); 6 null medium tomatoes (chopped); 2 cups vegetable broth; 0.5 tsp salt; 2 cups cooked chickpeas; 1.67 cups canned full-fat coconut milk; null null vegan naan; null null fresh cilantro; null null fresh lemon juice

Instructions

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1

In a small bowl, combine the curry powder (1 tbsp), garam masala (2 tsp), ground coriander (1 tsp), ground cumin (1 tsp), ground turmeric (0.5 tsp), and chili flakes (0.25 tsp). Set aside.
2

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. Cook the onion (1 medium) and cloves (3 garlic) until the onion is translucent, 3 to 4 minutes.
3

Add the grated fresh ginger (2 tsp) and the spice mix. Cook for 1 to 2 minutes, stirring throughout to toast the spices.
4

Add the squash (1 butternut), tomatoes (6 medium), vegetable broth (2 cups), and salt (0.5 tsp). Cover the pot and lower the heat to medium. Simmer for 10 to 12 minutes, or until the squash is tender.
5

Use an immersion blender or countertop blender to partially blend the soup.
6

Stir in the cooked chickpeas (2 cups) and canned full-fat coconut milk (1.67 cups). Let the soup heat through. Taste and add more [salt] if desired.
7

Garnish with [fresh cilantro] and serve with a squeeze of [fresh lemon juice] and some [vegan naan] if desired. Enjoy!