Baby Spinach and Potato Soup Recipe W/Chick Peas & Coconut Milk

by Sharyle
(Boston)

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped
1 pound sweet potatoes, cubed
2 large cloves garlic, minced
1 1/2 tablespoons curry powder
1/4 teaspoons ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
2 1/2 cups low-sodium vegetable broth
1 13.5 ounce can coconut milk
1 15 ounce can low-sodium chick peas (garbanzos). rinsed and drained
3 cups( about 3 ounces) baby spinach leaves, packed

Directions;

1. In a large soup pot, heat oil and sauté onions, potatoes, and garlic until onion is just tender, about 3 minutes.
2. Add spices and cook, stirring for 30 seconds.
3. Add 2 cups of broth and bring to a boil.
4. Reduce heat and simmer, covered, for 15-20 minutes, until potatoes are tender
5. Add coconut milk and stir to mix.
6. Transfer about half the soup to a food processor and process until smooth
7. Return to pot and add additional 1/2 cup broth if needed to thin.
8. Stir in chickpeas and spinach and cook for 2 minutes more, until spinach Is just wilted
9. Season with salt and pepper
10. Serve Hot