Warm Grounding Soup
Heat avocado oil on medium sizzle in large saucepan/dutch oven. Add onion, garlic, and diced tomato and mix well. Then, add ginger, chickpeas, potato, and all spices and mix. Sautee, mixing frequently for about 3 minutes. Add in vegetable broth, stir, and bring to rolling boil. Once boiling, adjust simmer to low, cover pot, and allow to cook for 25-30 minutes.
After soup has cooked on low, uncover and blend either with emulsifier or food processor. I love to use an emulsifier so I can leave some potato chunks but up to you.
Add lemon juice, zest, and chopped spinach. Mix in and enjoy!