Creamy Carrot and Pea Soup Recipe - Forks Over Knives

Ingredients

• 2 cups chopped onion
• 3 cloves garlic, minced
• 3 cups chopped carrots
• 1 tablespoon grated fresh ginger
• 1 32-oz. package low-sodium vegetable broth
• 3 cups chopped peeled Yukon gold potatoes
• 1 teaspoon ground coriander
• Dash ground cinnamon
• 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
• 2 cups unsweetened coconut milk beverage (do not use canned)
• 2 tablespoons lime juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups fresh sugar snap peas, halved