Serve this warming vegetable-bean soup on a rainy evening along with a pot of white rice or brown rice and extra cilantro for garnishing. I highly recommend using a homemade vegetable stock or chicken stock in place of the water, as either of these will deepen the flavors.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
2 inches
fresh ginger
finely grated
2 inches
fresh turmeric
finely grated
3 cloves
garlic
crushed
1 tablespoons
curry powder
2 teaspoons
Herbamare
3 large
carrots
sliced
1½ pounds
yukon gold potatoes
chopped
(about 4 medium)
3 cups
water
(or stock)
1 cans
coconut milk
2 cups
cooked
chickpeas
3 cups
thinly sliced
green cabbage
1 tablespoons
lemon juice
½ cups
chopped
cilantro
