Curried Cream of Tomato Soup with Chickpeas and Spinach Three Many Cooks

Ingredients

• 1 tablespoon olive oil
• 1 medium-large onion, chopped
• 1 tablespoon curry powder or garam masala
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 to 16 ounces) chickpeas, drained
• Scant ½ teaspoon baking soda
• 1 cup evaporated milk, low-fat or regular
• 1 cup frozen chopped spinach, thawed (no need to squeeze out liquid)
• Salt and ground black pepper