Chickpea Curry Soup

Heat the oil (1 tbsp) in a large soup pan over medium heat.

Saute the onion (1 medium) and carrots (4 medium) for about 5 minutes or until translucent. Start 5m timer

Add the cloves garlic (2 large) and curry powder (1.5 tbsp) and cook for about another 1 minute until fragrant. Start 1m timer

Add the diced potato (1 kg), vegetable stock (3 cup), fine sea salt (2 tsp) and freshly ground black pepper (1 tsp) and simmer until the potatoes are fork tender (about 10 to 15 minutes). Start 15m timer

Using an immersion blender, partially blend the soup with a few short bursts to thicken it. Alternatively, scoop out a couple of cups and blend them in a blender before returning to the soup pot.

Add the chickpeas (2 can), canned coconut milk (13.5 oz) and white/cane sugar (2 tsp). Stir well and simmer over medium/low heat until heated through.

Taste and adjust the [fine sea salt] and [freshly ground black pepper] as necessary before serving.

For Instant Pot: Saute [onion] and [carrot] using the saute function. Turn off and add [garlic] and [curry powder] to cook in residual heat. Add [potatoes], [stock], [salt] and [pepper]. Seal and cook on manual for 7 minutes. Natural release for 10 minutes, then quick release. Partially blend with immersion blender. Turn to saute, add [coconut milk] and [chickpeas], simmer until hot. Serve.

For Slow Cooker: Saute [onion] and [carrot] in a separate pan, then add [garlic] and cook for 1 minute before transferring to slow cooker. Add [curry powder], [potatoes], [stock], [salt] and [pepper]. Cook on high for 3 hours or low for 6-7 hours. Partially blend with immersion blender. Add [chickpeas] and [coconut milk], warm through for 10-15 minutes. Serve.