1 tablespoon olive oil

2 stalks celery (with leaves), chopped

2 medium carrots, scrubbed and chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon golden or red curry paste or powder

about 1/2 tsp. chile flakes (or to taste)

1 tsp. ground cumin

5 cups of “chickeny” vegan broth (I like this one)

1 green bell pepper, cleaned and chopped

1 red bell pepper, cleaned and chopped

1 cup tomato juice + 2 tablespoons tomato paste

(I just used the thick juice from the canned Italian tomatoes we buy)

1 1/2 cups cooked or canned (15 oz. can) chickpeas, rinsed and drained

2 cups vegan “chicken-y” strips, OR reconstituted Soy Curls (see this page for info)

One 14 oz. can lite coconut milk OR 1 1/2 cups any plain nondairy milk+ 1/4 cup coconut flour

1 apple, chopped fine

salt and freshly-ground black pepper to taste

about 3 cups of steamed brown Basmati rice

In your soup pot, heat the oil over medium-high heat. Add the onions, celery, carrots and garlic. Saute for several minutes, until the onions have softened, adding a squirt of water as necessary to keep from sticking. Alternatively, microwave the mixture in a covered microwave-safe casserole for about 7 minutes.

Either way you cooked it, mix the onion mixture in the soup pot with the grated ginger, curry paste or powder, chile flakes and cumin. Stir over medium-high heat for a minute or two. Stir in the broth and add the peppers, tomato juice, chickpeas and vegan “chicken-y” strips. Bring to a boil, then turn down to a simmer, cover and cook for about 10 minutes.

Stir in the coconut milk (or alternate) and the apple and simmer for about 5 more minutes. taste for salt and pepper. To serve, add about 1/2 cup of steamed brown rice into the middle of the soup in each bowl.

Enjoy!