Vegan Curried Vegetable Chowder

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
• 2 large carrots, chopped (about 1 1/2 cups)
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
• Kosher salt
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped fresh ginger
• 2 tablespoons curry powder
• 1/4 teaspoon cayenne pepper, or more to taste
• One 13.5-ounce can unsweetened coconut milk
• 4 cups vegetable broth
• Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
• 1/2 small head cauliflower, cut into small florets
• One 15.5-ounce can chickpeas, rinsed and drained
• 1/2 cup cilantro leaves, coarsely chopped

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