Lemon Curry Chickpea Soup

2 Tbsp. coconut oil

1 medium onion, diced

2 large carrots, diced

4 cloves garlic, minced

4 cups low-sodium vegetable broth

2 14.5-oz. cans chickpeas, drained and rinsed

2 tsp. ground cumin

2 tsp. yellow curry powder

1 tsp. ground turmeric

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 large lemon, zested and juiced

1 can (14.5 oz.) full-fat coconut milk

3 large handfuls baby spinach

1. Heat coconut oil in a large heavy-bottom pot over medium-high heat. Add onion and carrots, and saute about 7 minutes, until the onions begin to turn translucent.
2. Add garlic and lemon zest, and saute for another minute.
3. To the sautéed vegetables, add the cumin, curry powder, turmeric, salt and pepper, and cook the spices for about 30 seconds, until they become fragrant. Add the vegetable broth to the pot, and gently stir the bottom to release the toasted spices from the pot.  
4. Add the chickpeas to the pot. Cover, bring to a simmer, then reduce heat to medium-low and cook for 15 minutes. The chickpeas should heat through and become tender.
5. Remove the pot from the heat and gently mash the chickpeas with a potato masher to break them up. Mash as much or as little as you would like, depending on your desired texture. The more you mash the chickpeas, the more the soup will thicken up.
6. Return the pot to the stove on low heat. Stir in the lemon juice coconut milk, and baby spinach, and heat through until the spinach begins to wilt.  
7. Ladle into bowls and serve. This soup is delicious as it is, but is also wonderful served over a scoop of cooked white or brown rice.