Thai Carrot Ginger Soup with Chickpeas
Ingredients
- Half a chopped red pepper
- 2 medium carrots
- 1/4 chopped onion
- Oil
- 1 can drained and rinsed chickpeas
- 2-3 tablespoons red curry paste
- 1/2 carton Pacific Foods Organic Cashew Carrot Ginger Soup
- Fresh cilantro for topping
- Thick piece of sourdough bread for serving
Preparation
Sauté half a chopped red pepper, 2 medium carrots, and 1/4 chopped onion in a pot with oil until tender.
Add 1 can of drained and rinsed chickpeas, 2-3 tablespoons red curry paste, and 1/2 carton of Pacific Foods Organic Cashew Carrot Ginger Soup.
Bring to a boil, then simmer until chickpeas and vegetables are tender. Top with fresh cilantro and enjoy with a thick piece of sourdough bread.
Tips
This soup hack uses pre-made soup for quick and easy preparation.
Ideal for busy weeknights or when feeling holiday cooking fatigue.
