Moroccan Coconut and Chick Pea Soup Recipe

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, cut cone #3

1 zucchini cut cone #4
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 15-oz. can chick peas, rinsed, drained

1 can fire roasted tomatoes
1 lime, juiced

1 can of coconut milk
A pinch cinnamon and cumin
1 T. Thai Kitchen Curry paste- I use the red one
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Combine all of the ingredients in a 7qt – 5qt or MP5

Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes. Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.