| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
To Blend:
- 1 1/2 cups vegetable broth
- 15 oz chickpeas
1 can drained - 1 carrot
- 1 small red onion
- 1/2 tsp tandoori seasoning
- 1/2 tsp curry
- 1/4 tsp salt
- pinch Aor two of white pepper
- 13.5 oz coconut milk
1 can
To serve:
- carrot and onion Finely chopped
- rice vinegar
Ingredients
To Blend:
To serve:
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Instructions
- In the order listed add all of the ingredients up to and including the coconut milk
- Choose the #2 soup function
- While the soup is cooking combine the carrot and onion with rice vinegar in a small bowl.
- Once done, pour the soup into bowls and garnish each with the “pickled” carrot and onion
