Step 1

Heat the oil in large soup pan over medium heat.

Step 2

Saute the onion and carrots for about 5 minutes or until translucent.

Step 3

Add the garlic & curry powder and cook for about another minute until fragrant.

Step 4

Add the potatoes, stock, salt and pepper and simmer until the potatoes are fork tender (about 10 to 15 minutes).

Step 5

Using an immersion blender, partially blend the soup with a few short bursts. Or scoop out a couple of cups and blend in a blender then add it back to the soup pot.

Step 6

Add the chickpeas, coconut milk and sugar. Stir well and simmer over medium/low heat until heated through.

Step 7

Taste and adjust the salt and pepper as necessary before serving.