Sweet Potato Chickpea Soup

In a large pot over medium heat, warm the olive oil then add the onions. Stir until the onions have softened, about 3-5 minutes.
2 tablespoons extra virgin olive oil, 1 large onion (or two medium shallots)
Sprinkle in the curry powder and stir until fragrant, about 30 seconds. Careful not to burn.
2 tablespoons curry powder
Add the sweet potatoes, chickpeas, broth and sea salt. Bring soup to a slow simmer and allow the flavors to blend and the sweet potatoes to soften, stirring occasionally, about 20 minutes.
2 large sweet potatoes, 1 19-ounce can of chickpeas, drained and rinsed, 4 cups low-sodium vegetable broth, 1 teaspoon fine sea salt
Pour in the coconut milk, peas and tomatoes. Continue to cook until soup is heated through, about 5 minutes.
1 14-ounce can full-fat coconut milk, 2 cups fresh or frozen green peas, 1 pint grape tomatoes, halved
Add a splash of lemon juice and garnish with a sprinkle of fresh cilantro.
juice of 1 lemon, handful of fresh cilantro for garnish