Recipe: Coconut, Carrot and Chickpea Soup

Name: Recipe: Coconut, Carrot and Chickpea Soup
Ingredients: 2 tablespoons coconut oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon curry powder; 1/4 teaspoon ground ginger; 1 1/2 pounds carrots, coarsely chopped; 1 can (15-ounce) no-salt-added garbanzo beans (also called chickpeas), rinsed and drained; 1 package (32-ounce) low-sodium vegetable broth; 1/2 cup canned coconut milk; 3/4 teaspoon kosher salt

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Coconut milk and garbanzo beans give this simple puréed carrot soup both body and unexpectedly rich flavor.

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Ingredients

2 tablespoons coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1 1/2 pounds carrots, coarsely chopped
1 can (15-ounce) no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
1 package (32-ounce) low-sodium vegetable broth
1/2 cup canned coconut milk
3/4 teaspoon kosher salt