Tomato Coconut Curry Soup with Chickpeas

I don't know if it was all the travelling or the cold, rainy Spring weather we are getting but I was in SERIOUS need of some homemade, comfort food soup yesterday! I am on a HUGE coconut curry kick so here is what came out of it!

Ingredients

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 1 cup diced potatoes
• 28 oz can diced tomatoes, organic
• 15 oz can full fat coconut milk
• 2 cup vegetable stock (240 ml)
• 15 oz can chickpeas, drained and rinsed
• 2 cup spinach, chopped
• 1 tbsp curry powder
• 1 tsp Himalayan salt
• 1/4 tsp black pepper
• 1 bay leaf
• 4 cloves of garlic, minced or crushed
• 1 tbsp minced fresh ginger 
• 3 tbsp Cilantro
• 
  

Directions

1. Heat the coconut oil in a large pot over medium heat. Add the diced onions, Cook until very soft, about 5 minutes. Add the curry powder, ginger, garlic and bay leaf and cook for a few more minutes, until fragrant, constantly stirring to avoid burning.
2. Add the potatoes, tomatoes, vegetable stock, and coconut milk  and bring to a simmer. Cook for about 30 minutes until potatoes are just tender.  Add the chickpeas and chopped spinach and simmer for another 5 minutes or until the spinach has wilted.  Add Cilantro, salt & pepper to taste!

This soup makes AMAZING leftovers as well!