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Ingredients

• 2 tablespoons Olive Oil
• 1 cup Onion, coarsely chopped

• 2 1⁄2 teaspoons Curry Powder
• 1⁄2 pound Baby Red Potato, cut into 1/2 inch pieces

• 1 can Canned Garbanzos (Chickpeas), 15.5 ounces, drained
• 1 can Vegetable Broth, 14.5 ounces
• 1⁄2 cup Unsweetened Coconut Milk
• 1⁄2 jar Thai Green Curry Paste, optional

• 1 cup Spinach, packed, approx 1.5 ounces

Description

This Soup Is Great In The Summer, Especially If Made Extra Flavorful With The Curry Paste (or Curry Cooking Sauce). In The Fall Or Winter, Add Chicken To Make It Heartier. This Recipe Is Also Very Easy To Double. If Adding Chicken, I Find That Doubling

KitchenMonki