Sweet Potato Curry Soup

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

2 tablespoons olive oil, divided

1 medium white onion, diced

5 cloves garlic, minced

2 large sweet potatoes, peeled and cut into ½-inch cubes

2 tablespoons + 1 teaspoon curry powder, divided

2 teaspoons cumin, divided

1 teaspoon garam masala

¾ teaspoon cayenne pepper, divided

¼ teaspoon ground turmeric

2 13.5-ounce cans coconut milk

2 cups chicken (or vegetable) broth

1 ¼ teaspoons salt, divided

1 (15-ounce) can chickpeas, rinsed and drained

½ teaspoon ginger powder

½ teaspoon garlic powder

subheading: Optional Ingredients:

fresh cilantro leaves, for garnish

lime wedges, for garnish

Directions at tastingtable.com

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