Curried Coconut Soup with Spinach and Peas — Three Many Cooks

Ingredients

• 2 tablespoons vegetable or canola oil
• 1 large onion, cut into medium dice
• 3 garlic cloves, minced
• 1 tablespoon each: curry powder and smoked paprika
• 1 can (14.5 ounces) petite-diced tomatoes
• 1 quart vegetable or chicken broth
• 1 can (13.5 ounces) light coconut milk
• ½ head bite-size cauliflower florets
• 1 pound carrots, cut into medium dice
• 2 cans (15 to 16 ounces each) chickpeas, drained
• 8 ounces each: frozen spinach and frozen peas