Curried Coconut Soup with Chickpeas and Cauliflower - Three Many Cooks

Ingredients

• 2 tablespoons vegetable or canola oil
• 1 large onion, cut into medium dice
• 3 garlic cloves, minced
• 1 tablespoon each: garam masala and smoked paprika
• 1 can (14.5 ounces) petite-diced tomatoes
• 1 quart vegetable broth
• 1 can (13.5 ounces) coconut milk
• 2 generous cups bite-size cauliflower florets
• 1 pound potatoes (your choice), cut into medium dice
• 2 cans (15 to 16 ounces each) chickpeas, drained
• ¼ cup chopped fresh cilantro