Coconut Curry Chickpea and Vegetable Soup | Nourishing Meals®

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onions, chopped
• 2 inches fresh ginger, finely grated
• 2 inches fresh turmeric, finely grated
• 3 cloves garlic, crushed
• 1 tablespoon curry powder
• 2 teaspoons Herbamare
• 3 large carrots, sliced
• 1½ pounds yukon gold potatoes, chopped (about 4 medium)
• 3 cups water (or stock)
• 1 can coconut milk
• 2 cups cooked chickpeas
• 3 cups thinly sliced green cabbage
• 1 tablespoon lemon juice
• ½ cups chopped cilantro