Today it snowed. We just got home from 5 weeks in Las Vegas. I needed soup.
I Googled 'chickpea curry soup' and this beauty popped up from I Love Vegan. I quickly scanned the ingredients and knew I had everything. In my typical fashion, I adjusted some things, but wanted to give credit because this recipes comes pretty close. PLUS, it was the PERFECT chance to use my Coriander essential oil!
- splash of avocado oil
- 1/4 cup of diced onion
- 2 garlic cloves, diced
- 1 can of chick peas, drained (save the chickpea water for aquafaba cookie recipes!
Don't know what that is? Look it up, you'll go crazy...)
- 1 tbsp curry
- 1 tsp turmeric
- 1 1/2 cups vegetable broth
- 1 can coconut milk
- 1 tbsp lime juice
- 1 drop Coriander essential oil
Sauté the onion for 2 minutes in a splash of avocado oil in a pan over medium heat. Add garlic and stir until fragrant. Add chickpeas and spices, cooking for another 5 minutes and stirring often. Pop the mixture into a high speed blender with the broth and coconut milk and blend on high for 3 minutes. Add lime juice and 1 drop of Coriander essential oil, blend just to combine, then serve!
I added a dollop of the coconut cream (from the can of coconut milk), pumpkin seeds and pine nuts just so I could make this picture look pretty for ya <3
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