I’ve sung the praises of Penzey’s spices before, and I’m back to do it again! When I saw a soup recipe in their recent catalog, I had to give it a try because it has spices I love, like curry and Berbere, as well as ingredients like potatoes, bell peppers, and coconut milk. It was a no-brainer!
I make this soup using homemade Berbere, because traditional is a wee hot for me, as well as homemade vegetable broth. As far as the protein options, if you are following a vegan diet, use a can of chickpeas. Meat-eaters, use a can of chunk chicken. I’ve made this a couple times to take to other families, usually with chicken, and it’s always a hit.
This soup recipe, adapted from one from Penzey’s, is incredibly rich and flavorful and I know you will enjoy it as much as my family!
- 1 sweet onion, chopped
- 3 bell peppers (1 red, 1 orange, 1 yellow--do NOT use green), diced
- 3 cloves minced garlic
- 1 tsp Balti seasoning (can sub an extra tsp of curry powder)
- 2 tsp Maharajah curry powder
- ¼ tsp Berbere seasoning (I use the homemade kind linked above)
- 1 15-oz can coconut milk (light or regular)
- 1 12.5-oz can of chunk chicken, shredded OR 1 15-oz can of chickpeas, drained and rinsed
- 2 cups vegetable broth (I use the homemade kind linked above)
- 3 large potatoes, cut into chunks (peeled or unpeeled)
- 1 cup carrots, peeled and chopped
- Saute onion and bell pepper in large, deep pot in olive oil or vegetable broth until onion is translucent.
- Add the garlic, curry powders, and berbere and cook for another minute.
- Add remaining ingredients and bring to a boil.
- Reduce heat and cook until the potatoes are cooked, about 20 minutes.