Best Vegetable Soup

• 1 tablespoon olive oil or coconut oil, divided
• 1 yellow onion, diced
• 1 cup carrots, sliced 1/4-inch thick
• 4-6 garlic cloves, minced
• 1 1/2-2 tablespoons curry powder (2 for spicier)
• 1 ½ teaspoons salt
• 1 teaspoon dried basil
• 1/2 tsp EACH ground cumin, ground coriander, paprika, turmeric, pepper
• 1/4-1/2 teaspoon red pepper flakes (more or less to taste)
• 1 large sweet potato, peeled and chopped into 1/2-inch” cubes
• 2 15-oz cans chickpeas, drained
• 2 bay leaves
• 4 cups low sodium vegetable broth vegetarian broth

ADD LATER

• 2 13.5-oz. cans quality coconut milk (full fat, unsweetened)
• 1 1/2 tablespoons cornstarch
• 2 cups cauliflower
• 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces
• 1 zucchini, quartered, sliced 3/8-inch thick
• 2 tablespoons less sodium soy sauce
• 1 tablespoon brown sugar

FINISHING

• 3 tablespoons finely chopped cilantro (plus more for serving)
• 2 tablespoons lime juice (plus more for serving)
• rice for serving (optional)