Hearty Coconut Chickpea Soup



½ cup Florida Orange juice

1 tbsp. olive oil

1 cup diced yellow onion

1 red bell pepper, diced

1 ½ cups diced carrots

1 ½ tsp. kosher salt

3 cloves garlic, finely grated

½ tsp. ground cardamom

1 quart vegetable broth

1 14-oz. can lite coconut milk

1 14-oz. can chickpeas, drained & rinsed

Chopped cilantro, optional



  1. Heat the olive oil in a medium saucepan over medium-high heat until it shimmers.
  2. Add the onions, bell pepper, carrots, and salt and cook until the onions are
    translucent, five to seven minutes.
  3. Add the garlic and cardamom and cook one to two minutes more or until the garlic is fragrant. Do not brown.
  4. Add the vegetable broth, coconut milk, and chickpeas and bring to a simmer.
  5. Decrease the heat to low and continue to cook until the carrots are tender, about 10 minutes.
  6. Add the Florida Orange Juice and remove from the heat, stir Taste and adjust seasoning as desired.
  7. Serve garnished with cilantro as desired.