This soup is absolutely delicious! Think, tomato bisque soup with a twist. Healthy, hearty, and great leftovers.
Adjusted from thekitchn recipe:
You will need:
1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder, plus 1 tsp
1 tablespoon brown sugar
1 tablespoon of dried ginger
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 large box of vegetable broth (Swanson’s, for example)
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into small pieces
1 (28-ounce) can diced tomatoes with their juices plus 1 can of tomato paste
1/4 teaspoon black pepper
6-ounces baby spinach
1/2 cup coconut milk
Heat oil in a skillet over medium heat. Sauté the onion with a dash of salt until translucent, about 5 minutes. Add the potatoes and another dash of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant (mix spices beforehand), about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final dash of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4+ hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust as needed.