Thai-Indian Veggie Soup

• 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

1. 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.
2. 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.

olive oil, fresh ginger, garlic, onion, carrots, green curry, tomatoes, ground cumin, curry powder, tofu, shredded kale, coconut milk, vegetable broth, chickpeas, kosher salt, scallions, sriracha sauce

Taken from www.allrecipes.com/recipe/246089/thai-indian-veggie-soup/ (may not work)