Vegan Curried Vegetable Chowder

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

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2 tablespoons extra-virgin olive oil

2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)

2 large carrots, chopped (about 1 ½ cups)

1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks

Kosher salt

3 cloves garlic, finely chopped

1 tablespoon chopped fresh ginger

2 tablespoons curry powder

¼ teaspoon cayenne pepper, or more to taste

One 13.5-ounce can unsweetened coconut milk

4 cups vegetable broth

Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving

½ small head cauliflower, cut into small florets

One 15.5-ounce can chickpeas, rinsed and drained

½ cup cilantro leaves, coarsely chopped

Directions at foodnetwork.com

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