Coconut, Carrot And Chickpea Soup

• 2 tablespoons coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1 1/2 pounds carrots, coarsely chopped
• 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1/2 cup canned light coconut milk
• 3/4 teaspoon fine sea salt

1. In a large saucepot, heat coconut oil over medium heat until melted. Add onion and garlic and cook about 5 minutes or until tender, stirring occasionally. Stir in curry powder, cumin and ginger and cook 1 minute. Stir in carrots, beans, broth and 1 cup water and bring to a boil over medium-high heat.
2. Reduce heat to medium-low, cover, and simmer 20 to 25 minutes or until carrots and beans are very tender. Stir in coconut milk and salt. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
3. Nutrition
4. Per serving: 260 calories (100 from fat), 11g total fat, 7g saturated fat, 0mg cholesterol, 710mg sodium, 36g total carbohydrate (9g dietary fiber, 11g sugar), 6g protein

coconut oil, yellow onion, garlic, curry powder, ground cumin, ground ginger, carrots, salt, lowsodium, light coconut milk, salt

Taken from www.epicurious.com/recipes/member/views/coconut-carrot-and-chickpea-soup-50184593 (may not work)