• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

servings:

You will need either an immersion blender or regular blender for this recipe.

• 1 14-ounce can garbanzo beans, drained
• 1 tablespoon olive oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 yellow bell peppers, seeded, stemmed and chopped
• 12 ounces carrots, chopped
• salt and black pepper
• 4 cloves of garlic, minced
• 1 1/2 tablespoons prepared curry paste
• 6 cups vegetable stock
• 4 cups of corn kernels, cut from the cob
• 1 pint yellow cherry tomatoes
• pinch of cayenne pepper
• 1 14-ounce can full-fat coconut milk
• Suggested toppings: drizzle of coconut milk, micro greens, roasted pepitas, roasted chickpeas.

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