Curried Potato, Spinach and Garbanzo Bean Soup

INGREDIENTS
1 15 1/2-ounce can garbanzo beans (chickpeas), drained and rinsed
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk (lite works fine)
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

PREPARATION
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

NOTES
I doubled the recipe above and it made three 16-oz jars and one 32-oz jar. To the double recipe I also added one extra teaspoon curry powder and one teaspoon garam masala powder (it's still awesome without garam masala, I just wanted to try it). I did not double the olive oil quantity for the double batch to sauté the onions. The spinach is from Growing Power, the best spinach in all the world. 

SUBMITTED BY JAQUETTE

CREDIT: Epicurious