I mostly prefer my soups chunky because I feel that the texture is condusive to them being filling and therefore useful as stand alone soups rather than appetizer type soups. There is sometimes particularly comforting about blended soups though and this particular one meets all the needs of a cold and dreary day when one is a little cranky.
I happened to have carrots and parsnips in the fridge but you could make this soup with squash, pumpkin, sweet potatoes...any root vegetable that would lend itself to curry.
Recipe
2 cups chopped carrots
2 cups chopped parsnips
1/2 can garbanzo beans
2 - 2 1/2 cups water (depending on how thick you like your soup)
1/4 cup full-fat coconut milk
2 tsps curry powder
1/4 tsp cumin
1/4 tsp coriander
1 tsp olive or coconut oil
Salt to taste
Hot sauce (optional)
Lime juice (optional)
Heat the oil and the curry powder and spices in a large sauce pan over medium heat until the curry powder is very fragrant.
Add the vegetables and the chickpeas, stir to coat with the curried oil and reduce heat to medium low. Add 2 cups of the water and cover. Cook until vegetables are soft, about 10 to 15 minutes.
Remove from heat, add the coconut milk and blitz in the blender or with an immersion blender. If the soup is too thick, add the remaining 1/2 cup of water and heat through.
Salt to taste and add hot sauce for additional heat or lime juice if necessary for a little brightness. If you want a more luxurious soup you can also add 1/2 cup cream right before blending. This soup is delicious hot but can be served cold as well.