Carrot & Chickpea Curry
A simple curry soup that is easy to make as a meatless version as well!
Ingredients
- 6 large carrots washed
- 1 medium onion peeled
- 1 stalk celery washed
- 2.5 quarts broth
- 1 15 oz can chickpeas (garbanzo beans) undrained
- 1 cup lentils rinsed
- 1 15 oz can diced tomatoes undrained
- 2 tbsp coconut oil
Spices
- 2 tsp tumeric
- 1 tsp cumin
- 1 tsp dried rosemary, crushed
- 2 tsp garlic, chopped
- 2 1/2 tsp sea salt himalayan
- 1/2 tsp black pepper
Meat
- 1 medium chicken breast diced
Instructions
- Wash the carrots onion, and celery and throw them onto a baking sheet with the oil. Bake at 400° for 45 minutes until soft. Bring the broth, lentils, chickpeas, and tomatoes to a boil. Reduce heat and simmer for 40 minutes. Now remove half of this mixture and set it aside. Add the diced chicken breast to the kettle and cook it through.Take the roasted vegetables out of the oven. In a high powered blender, blend the reserved lentil broth with the roasted veggies until smooth. Pour the mixture back into the kettle. Add the spices and simmer everything together until heated through. Serve over brown rice or with your favorite crusty sourdough bread.
Notes
Trim Healthy Mama ( E)