2 teaspoons olive oil
2 cloves garlic, pressed
1 small onion, diced
1 medium carrot, scraped and grated
1 tablespoon hot curry powder (or regular curry powder)
1 32-oz carton chicken broth (4 cups)
1 15-oz can garbanzo beans, drained and rinsed
2 cups frozen cauliflower florets, coarsely chopped
1 15-oz can diced tomatoes, drained and rinsed
1/2 teaspoon kosher salt
1 1/2 cups shredded, cooked chicken breast (about 6 tenders)
3/4 cup + 2 tablespoons coconut milk (not light) (1/2 of a 13.5 oz can)
3 tablespoons chopped cilantro 

1. Heat a large pot over medium heat until hot. Add the oil and let it heat for about 10 seconds. Add the onion and garlic, and cook until the onion is just starting to brown, about 5 minutes. Add the carrots and curry powder; cook for 5 minutes, stirring often.

2. Add the chicken broth, garbanzo beans, cauliflower, tomatoes, and salt, and bring it to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover the pot with the lid slightly ajar, and simmer for 10 minutes. Take the pot off the heat.

3. Add the chicken and coconut milk, and stir to combine. Don't let the soup boil after adding the coconut milk. I play it safe by turning off the heat; the soup is plenty hot to heat the coconut milk and chicken through. Add the cilantro and stir to combine.

Makes 6-8 servings.

1 cup = 171 cal/6g fat/4g fiber/3 WW points
1 1/2 cups = 256 cal/9g fat/6g fiber/5 WW points
2 cups = 341 cal/12g fat/8g fiber/7 WW points