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Orange Juice and Coconut Chickpea Soup

Servings 8

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion
  • 1 red bell pepper diced
  • 1 1/2 cups diced carrots
  • 1 1/2 teaspoons kosher salt
  • 3 cloves garlic finely grated
  • 1/2 teaspoon ground cardamom
  • 1 quart vegetable broth
  • 1 can light coconut milk 14 ounces
  • 1 can chickpeas 14 ounces, drained and rinsed
  • 1/2 cup Florida Orange juice
  • chopped cilantro optional

Instructions

  • In medium saucepan over medium high, heat olive oil until it shimmers.
  • Add onions, bell pepper, carrots and salt; cook until onions are translucent, 5-7 minutes.
  • Add garlic and cardamom; cook 1-2 minutes, or until garlic is fragrant. Do not brown.
  • Add vegetable broth, coconut milk and chickpeas; bring to simmer.
  • Decrease heat to low and cook until carrots are tender, about 10 minutes.
  • Add orange juice, remove from heat and stir. Taste and adjust seasoning as desired.
  • Serve garnished with cilantro, if desired.