Golden Soup Recipe

1 Can chickpeas
2 bags of frozen cauliflower
4 large carrots
2 tablespoons curry powder (Nomad)
1 teaspoon turmeric
2 teaspoons of salt
1 tablespoons olive oil
1 yellow onion
1 tablespoon ginger (fresh or in a tube)
4 cloves of garlic (1 table spoon precut garlic)
4 cups cups vegetable or chicken stock
1 (13.5 - ounce) can full-fat coconut milk shaken

Heat one tablespoon of olive oil in a large stock pot. Once the oil is glistening, add the onions and cook stirring until they soften. Add the ginger and garlic and cook until fragrant.

Add the 2 tablespoons curry powder, turmeric, salt and stir until coated. 

Stir in stock, coconut milk, until fully combined and heated through

Add veggies to the soup. Using the immersion blender, blend the soup in the pot until smooth but still with some chunks.

Taste and add any extra ginger or curry powder. 

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