Curry Crockpot Soup

This turned out to be so delicious! I made the following adjustments to the original recipe:

• 1 teaspoon olive oil
• 1 large onion, diced
• 2 all-purpose potatoes, diced 4 potatoes
• 1 tablespoon salt
• 1 tablespoon curry powder 2T
• 1 tablespoon brown sugar 1.5 T
• 1-inch piece ginger, peeled and grated (about 1 tablespoon) 0.5T ginger powder
• 3 garlic cloves, minced 0.5tsp minced ginger
• 1/8 teaspoon cayenne pepper 0.5tsp cayenne pepper
• 2 cups vegetable broth 2tsp veggie bouillon with hot water
• 2 (16-ounce) cans chickpeas, drained and rinsed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium head of cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices
• 1/4 teaspoon black pepper
• 10-ounces baby spinach
• 1 cup coconut milk 1 can

I added some extra veggies that I had on hand, such as zucchini, celery, and baby carrots.  It was complete comfort food!