Creamy Coconut Curry Soup

Mmmmnn. .. there's nothing like a dreary cold snap to make me want a big pot of spicy soup simmering on the stove being stirred by Eddie Vedder while I sip on a goblet of Shiraz, listening to the new song he has just written about my sparkly eyes.

And clearly there's nothing like a cold snap that has the ability to make me highly delusional.

One thing that is in my power to make happen is soup. I try to make a soup most Sundays because I have no brainer lunches all week. This is a new recipe that the cold weather and my new Vitamix have inspired.

Creamy Coconut Curry Soup

Ingredients:

2 cups of vegetable stock
1 can of light coconut milk
1 can of chick peas, drained
2 tbsp tomato paste
2 tsp curry powder
.5 tsp garam masala
.5 tsp red chili flakes
dashes of pepper
3 tbsp chia seeds
1 sweet potato, diced
1 red pepper, diced
3 cups of spinach, torn up

First things first, buy a Vitamix, it will change your world.

Next, add to that Vitamix the vegetable stock, coconut milk, chickpeas, tomato paste, curry powder, garam masala, pepper, and chili flakes into the Vitamix and let it rip for about 5 minutes.

Pour this creamy delicious mixture into a large pot and add the chia seeds, sweet potato, and red pepper. Cover and simmer for 30 minutes.

Add in the spinach about 10 minutes prior to serving, this will prevent the leaves from becoming overcooked. This is a very thick soup so if you can't handle it, add some water, this will also help it last longer.

And that's it! Easy as I would be if Eddie ever came over looking for soup and singing about sparkly eyes!

Enjoy!