Ingredients:
2 tbsp coconut oil
1 medium sized onion, diced
2 tbsp minced garlic
1 tsp salt + pepper
1 tbsp curry powder
1 tsp turmeric
1 can of diced tomatoes
2 cans chickpeas, rinsed and drained
1 can coconut milk
3 cups vegetable broth (use broth of choice)
Juice of half a lime
Sprinkle of thyme
1/4 cup cinnamon roasted cashews
1.5 cups cauliflower noodles
Directions:
Heat coconut oil and chopped onion in a medium sized pot until onions are translucent
Add curry powder, turmeric, salt and pepper and stir for about one minute
Add diced tomatoes and vegetable broth and bring to a boil
Once boiled, reduce to simmer and cook for about 8-10 minutes
Add chickpeas and coconut milk and stir. Cover for 5 minutes
Cook the cauliflower noodles in a separate pot for 7-8 minutes
Roast the cashews in the oven or toaster oven for 2-5 minutes with sprinkled cinnamon
Add the cooked noodles to the soup pot and mix together
Serve and add cashews to individual bowls with juice of lime and thyme and enjoy!