Coconut Curry Soup

This is a vegan soup from the Inquirer . I knew it would be good based on the ingredients - it is easy. Made it for the Rosh Hashanah 2015 - with Aunt Ariel, Deb and Christina, and you two right after you came back to Philly.
Cabbage is easy to pick up already shredded, a time saver.


Oil
3 C sliced carrots (about 4)
2 t minced garlic
4 t curry powder 
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
½ teaspoon chili powder
1 T brown sugar
1 t salt
3 C cabbage, shredded
4 C vegetable stock
15 ounces chick peas (one can)
1/3 cup uncooked quinoa
27 ounces unsweetened coconut milk (2 cans - go for the low fat)

Heat ½ tablespoon of oil into a large pot on medium heat.

Slice the carrots into ¼-inch coins, and add to the oil. 

Add garlic to the carrots and oil, and sauté for 3-5 minutes.

Stir in salt, curry powder, turmeric, cumin, coriander, cayenne pepper, and brown sugar

Add the veggie stock, chick peas, cabbage, and quinoa.

Simmer for 15 minutes

Add 27 ounces of coconut milk, and simmer for an additional 5 minutes.

- From Rad Dish Cafe