Curried Coconut, Cauliflower and Chickpea Soup

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Midterms have done an abundance for my culinary creativity.  Instead of pouring over the books I have been brainstorming new recipes, and when that doesn’t suffice to distract me from what I should be doing I decide to test drive them in my kitchen.  I have pleaded with Jay to keep me on track and dispel my procrastinating tendencies.  He has been no help. He even went so far as to tell me that I didn’t know what the word meant because I had started studying 3 weeks prior for my exams.  He did however sit down to quiz me, and then left me to my own devices to attempt a new soup.  Perhaps I should be weary of the directional pull of his encouragement seeing as he reaps the rewards of my culinary pursuits in spades, but doesn’t shoulder the burden if I go into my tests unprepared.  However, I am feeling good about the scholastic content and I am sure the nourishment from this thick, hearty soup will carry me the rest of the way.  This rich, savory soup is as flavorful as it is healthy. Enjoy 🙂

Curried Coconut, Cauliflower and Chickpea Soup

Serves 4 (as meals)


  • 2 small yams
  • 1 cauliflower
  • 4 cloves of garlic (more if you love garlic as much as we do)
  • 4 cups of vegetable broth
  • 1 can of coconut milk
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 2 tsp of curry powder
  • salt and pepper to taste
  • 1 can of chickpeas


  1. Shop the yams and cauliflower into bite sized pieces and place in a large stock pot.
  2. Mince the garlic and add to the other vegetables
  3. Cover with vegetable broth and coconut milk
  4. Add the paprika, cumin, curry, salt and pepper.  Stir.
  5. Turn on the heat and bring entire soup to a boil.
  6. Reduce heat, cover and let simmer for 15 minutes or until yams and cauliflower and soft.
  7. Stir in the chickpeas, and simmer for another 3 to 5 minutes
  8. Remove from the heat and purée until smooth (either in the bowl of a blender or with the much wand emersion blender)
  9. Serve

If you want to get really fancy you can set aside a few piece of cauliflower and some chickpeas to roast in the oven.  Then use them as garnish prior to serving,

3 thoughts on “Curried Coconut, Cauliflower and Chickpea Soup

  1. Hey just wanted to give you a quick heads up. The words in your post seem to be
    running off the screen in Firefox. I’m not sure if this is
    a formatting issue or something to do with web browser compatibility but I thought
    I’d post to let you know. The style and design look great though!
    Hope you get the problem solved soon. Kudos

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