20 Minute Red Thai Curry Soup

1. In a pot on medium heat, add the avocado oil, minced garlic, ginger, and red thai curry paste. Stir and sauté for 3 minutes to allow the fragrances to come out.
2. Add the coconut milk, vegetable broth, and soy sauce into the pot. Then add the chickpeas, cannellini beans, diced tomatoes, and sugar/honey. Stir to combine. (Note: for the veggie broth, I added 1 veg cube into 2 cups of boiled water for a more diluted broth.)
3. Cover with a lid and bring to a boil (on medium heat this will take about 6-8 minutes). Once boiled, turn heat down to a simmer and add in 3 large handfuls of spinach. Stir in to wilt.
4. THAT’S IT! Serve with a cute slice of lime, chilli oil, and fresh dill or cilantro if desired.