Heat oil in a large heavy bottom pot over medium high heat.
Add carrot, celery, and onion along with a couple large pinches of salt and pepper.
Cook for 8 minutes, stirring occasionally.
Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently.
Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom.
Add coconut milk, rotini pasta, and chickpeas.
Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper.
With heat on medium high, bring soup to a simmer.
Cover and turn heat to low.
Simmer for 6-10 minutes or until pasta is just al dente.
Stir in apple cider vinegar and season to taste with salt and pepper.
Garnish with fresh chopped parsley and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (240g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 302.5mg||10 %|
|Potassium 769.3mg||20 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 19.3g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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