Chickpea Soup With Turmeric and Ginger
"Turmeric and ginger shine in this vegan soup, full of chickpea protein, creamy texture, and flavor...."
INGREDIENTS
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1, of 15-ounce can chickpeas
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1 tablespoon of turmeric
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½ teaspoon of salt
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4 tablespoons of olive oil
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1 of large onion, diced
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6 of cloves garlic, minced
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2 tablespoons of ground ginger
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2 tablespoons of turmeric
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⅛ teaspoon of cayenne pepper (optional)
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2 teaspoons of coriander
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2 teaspoons of salt
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2, of 15-ounce cans chickpeas, drained and rinsed
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8 ounces of yukon gold potatoes, peeled and diced into ½-inch cubes
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8 cups of vegetable broth
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1, of 15.5-ounce can coconut milk, separated
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1 of lime, juiced
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1 tablespoon of agave
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of cilantro and chili oil for garnish
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