Curried Zucchini Soup

Ingredients:

1 tablespoon coconut oil

grapeseed oil

1 small onion, chopped

2 garlic cloves, minced

2 pounds zucchini, diced plus one small zucchini sliced very thin

1-1/2 cup chickpeas

6 cups vegetable stock

2 tablespoons fresh lemon juice

2 tablespoons curry powder

2 teaspoons cumin

1/2 teaspoon cayenne pepper

1 teaspoon white pepper

salt and pepper, to taste

Toss chickpeas with oil, curry powder, and salt and pepper. Place on baking sheet. Toss sliced zucchini with olive oil, salt, and pepper and arrange next to chickpeas. Roast in the oven at 400 degrees for 10 minutes. Remove from the oven and flip over zucchini slices. Roast for another 10 minutes. Remove zucchini and continue roasting chickpeas about 20 more minutes.

In a large saucepan melt the coconut oil. Cook onion until translucent about 5 minutes. Add garlic and zucchini. Cook until zucchini begins to soften, about 2 minutes, then add vegetable stock. Cook covered for 30 minutes. After simmering, remove from heat and use a blender to puree soup until smooth. Return to saucepan and add seasonings and lemon juice. Add additional salt and pepper to taste.

To serve, top soup with roasted chickpeas and zucchini chips.