Thai-Indian Veggie Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1/4 cup minced fresh ginger
5 cloves garlic, minced
1/2 cup diced onion
2 small carrots, sliced
1 tablespoon green curry paste
1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/2 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
1/2 teaspoon kosher salt
3 scallions, sliced
1 dash sriracha sauce

Preparation

Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.