Curry Soup with Chickpeas and Potatoes

Name: Curry Soup with Chickpeas and Potatoes
Ingredients: 2 tablespoons coconut oil (or butter, or ghee); 1 large yellow onion (diced); 3 cloves garlic (minced); 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 tablespoon curry powder; ½ teaspoon crushed red pepper ((optional)); 2 carrots (peeled and finely diced); 1-1½ lb. gold potatoes (diced (see notes)); 30 oz. canned chickpeas (drained and rinsed (two cans, about 3 cups)); 14 oz. canned coconut milk (preferably full-fat (one can, see notes)); 4 cups broth (chicken or vegetable); kosher salt (to taste (see notes)); juice of one lime; ¼ cup chopped fresh cilantro ((optional))

"This delicious and frugal chickpea and potato curry soup is the most gorgeous color and is packed with flavor. With carrots for sweetness, this hearty protein-packed plant-based soup is so cozy!..."

INGREDIENTS

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2 tablespoons coconut oil (or butter, or ghee)

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1 large yellow onion (diced)

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3 cloves garlic (minced)

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1 teaspoon ground cinnamon

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1 teaspoon ground cumin

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1 tablespoon curry powder

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½ teaspoon crushed red pepper ((optional))

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2 carrots (peeled and finely diced)

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1-1½ lb. gold potatoes (diced (see notes))

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30 oz. canned chickpeas (drained and rinsed (two cans, about 3 cups))

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14 oz. canned coconut milk (preferably full-fat (one can, see notes))

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4 cups broth (chicken or vegetable)

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kosher salt (to taste (see notes))

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juice of one lime

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¼ cup chopped fresh cilantro ((optional))

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