INGREDIENTS
1 tbsp
coconut oil (( you can sub for any other kind of oil))
1
medium onion (, chopped)
4
medium carrots (, chopped)
900 g
| 4 cups potato (cubed)
2 cloves
garlic
1 tbsp
curry powder
3 cups
vegetable stock (, or water)
410 g
| 2 cups cooked chickpeas (, (1 19oz/540ml can))
398
mls | 1 can canned coconut milk (, full fat will give a richer, thicker texture but light can also be used if you don't mind your soup slightly thinner)
1 tsp
salt (, add to taste)
1 tsp
pepper
1 tsp
sugar (, optional but lifts the flavour slightly)