Coconut Curried Chickpea Soup

Ingredients

• 2 tbsp (25 mL) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) curry powder
• 1 lb (500 g) small red-skinned potatoes, cut into ½-inch (1 cm) dice
• 4 cups (1 L) vegetable stock
• 1 cup (250 mL) unsweetened coconut milk
• ½ tsp (2 mL) salt
• 2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
• 1 zucchini, cut into ½-inch (1 cm) dice
• 1 tbsp (15 mL) packed light brown sugar
• 1 tbsp (15 mL) freshly squeezed lime juice
• 2 cups (500 mL) packed baby spinach (about 3 oz/90 g)
• Salt and freshly ground black pepper
• Toasted sweetened shredded coconut (see Notes)

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