Butternut Curry

     Looking for a little something different from the usual fare!?  Maybe a hearty meatless dish!?  Wanting to give a Vegan dish a whirl!?  Whelp, this winner was inspired by Nisha at Rainbow Plant Life.  And the best part is it's all in one pot!  Not to mention, every bite is filled all kinds of health benefits. So, give it a try next time you feel hungry coming on!  ;)  #winning

Ingredients~

1 1/4 cups dried Garbanzo Beans, or 2 cans drained Garbanzo Beans

1 Tablespoon Olive Oil

1 chopped Onion

2 medium diced Carrots

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

2 inch piece of Ginger, grated (tip: you do not have to peel before grating)

2-3 stalks diced Lemongrass, trim ends and peel away tough exterior first

2 Tablespoons Curry Powder

2 cups Vegetable Broth (or Chicken Broth if not Vegan)

13.5oz can full fat Coconut Cream

2-4 Tablespoon Coconut Aminos, depending on taste

1 small peeled seeded diced Butternut Squash

1 large peeled diced Sweet Potato

1 Tablespoon Lime Juice

2 handfuls Baby Spinach Leaves

1 handful Cilantro Leaves

     If using dried Garbanzo Beans, add to bowl and cover with water by several inches and let set overnight to soak, these really expand so make sure to have ample water and space.  Next morning, rinse, drain, add to pot, cover with water by several inches and simmer with tilted lid for 2 hours, drain and set aside.  Meanwhile, add Oil to soup pot, along with Onions, Carrots, Garlic and Pepper til golden brown.  Then stir in Ginger, Lemongrass and Curry til coated, then stir in Broth, Coconut Cream and Aminos.  Add diced Squash and Potatoes, bring to simmer for 20-30 minutes, or til fork tender.  Using a potato masher, press into pot to break up large pieces. or remove half of soup and blend smooth, then pour back into pot.  Stir in Garbanzo Beans, Lime Juice, Spinach Leaves and Cilantro til Spinach Leaves are wilted.  Season and serve over Rice as desired.  Enjoy  :)