Thai-Indian Veggie Soup

By Marci

4.5 / 5

25min

45min

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2 teaspoons olive oil
¼ cup minced fresh ginger
5 cloves garlic minced
½ cup diced onion
2 carrots small, sliced
1 tablespoon green curry paste
1 (10 ounce) can diced tomatoes with jalapeno peppers drained
¼ teaspoon ground cumin
¼ teaspoon curry powder
½ cup diced tofu
1 cup shredded kale
1 (14 ounce) can coconut milk
3 cups vegetable broth
1 (15 ounce) can chickpeas rinsed and drained
½ teaspoon kosher salt
3 scallions sliced
1 dash Sriracha sauce