Thai-Indian Veggie Soup ​

Servings: 12

Ingredients

	1/2 cup minced fresh ginger
	1 cup diced onions
	4 small carrots, sliced
	2 tablespoons green curry paste
	2/3 cup garlic, minced
	2 (10-ounce) cans diced tomatoes with jalapeno peppers, drained
	1 1/2 tablespoons olive oil
	1/2 teaspoon ground cumin
	1/2 teaspoon curry powder
	1 cup diced tofu
	2 cups shredded kale
	2 (14-ounce) cans coconut milk
	6 cups vegetable broth
	2 (15-ounce) cans chickpeas, rinsed and drained
	1 teaspoon kosher salt
	6 medium (4-1/8" long)s scallions, sliced
	2 dashes sriracha sauces

Directions

Step 1 Heat oil in a huge pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2-3 three minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they begin to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.

Step 2 Stir tofu into pot; cook until it starts to soak up some flavor, three to four 4 minutes. Add kale; cook until slightly wilted, three to four 4 minutes. Pour in coconut milk and bring soup to a simmer, about five minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.