Lemon Curry Chickpea Soup

Ingredients

• 2 Tbsp. coconut oil
• 1 medium onion, diced
• 2 large carrots, diced
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 14.5-oz. cans chickpeas, drained and rinsed
• 2 tsp. ground cumin
• 2 tsp. yellow curry powder
• 1 tsp. ground turmeric
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1 large lemon, zested and juiced
• 1 can (14.5 oz.) full-fat coconut milk
• 3 large handfuls baby spinach