Very easy curry to make at home. You can modify and add your favorite vegetables (like peppers, broccoli, and cabbage) that you have on-hand as well. Harvest the rest of your summer garden and add to this warming, nutritious soup

1 tbsp avocado or grape-seed oil

3-4 carrots, peeled and chopped into coin size pieces

3 bell peppers, any color, diced

1 poblano pepper, diced

1 large red onion, diced

5 cloves garlic, diced

2 cans garbanzo beans

1-2 inch of ginger, ground/ zested

1 tbsp paprika

1 tbsp chili powder

1 tbsp fenugreek

2 tbsp curry (I use yellow Jamaican yellow curry or a sweet curry, but use whatever curry you like)

1 tbsp coriander

1 tbsp salt

6-8 cups broth

1 can Ro-tel diced tomato with chilies

2 handfuls of kale or spinach

Cilantro, chopped (optional, for serving)

Heat cast iron Dutch oven or large soup pot, add avocado oil, diced onion and sautee until slightly brown (about 5-7 minutes), add diced garlic, stir. Add carrots, stir. If vegetables feel like they are sticking to the pan, add a little broth to deglaze the pan.

Add remaining diced vegetables and all the spices, plus the broth and the garbanzo beans. Bring to simmer, cover, and cook for about 20 minutes or until carrots are tender. Turn off heat

Add coconut cream. Stir

Add chopped kale or spinach. Stir well until greens are a little wilted (this will take a couple minute longer for kale than if you use spinach)

Taste, season to your liking