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1 tbsp coconut oil

3 cloves garlic, minced

1 medium onion, diced

2 tsp fresh grated ginger

½ green chili, sliced

2 cups cauliflower florets

1 red pepper, thinly sliced

1 medium sweet potato, peeled and diced into small cubes

1 1/4 tsp ground turmeric

4 cups low sodium chicken broth

2 cups water

1 (15 oz) can chickpeas, rinsed and drained

1 cup coconut milk

salt, black pepper to taste

For garnish:

fresh cilantro or parsley

green onions

In a pot heat the coconut oil over medium heat.
Add the onion and cook for 4-5 minutes or until softened and translucent.
Add the garlic, green chili and ginger and cook for 30 seconds.
Add the sweet potato, red pepper and turmeric and saute for 2 minutes.
Add the bone broth and water and bring the soup to a low boil.
Cover with a lid and cook for 20-30 minutes or until the sweet potato is fork tender.
Add the chickpeas and coconut milk and cook for 2-3 minutes.
Remove from the heat.
Season to taste with salt and black pepper.
Serve warm with chopped parsley and green onion.

Find it online: https://healthysubstitute.com/turmeric-curcumin-soup