Curried Vegetable and Chickpea Soup

10 oz bag baby spinach
1 medium cauliflower, chopped
2 15 oz can chickpeas, drained and rinsed
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 red peppers, chopped
1 large onion, chopped
2 red or Yukon gold potatoes, chopped
1 28 0z can fired roasted, diced tomatoes
1 cup lite coconut milk
2 cups vegetable broth
1 Tbsp sucanat or coconut palm sugar
1 Tbsp curry powder
1/8 tsp cayenne pepper
salt and pepper to taste

Place all ingredients in slow cooker and cook for 4-5 hours high or 8-10 low.   You can also saute onion garlic and ginger on stove and then add remaining ingredients and cook on stove top till veggies are tender. 
Serve as is or over brown rice

susan wesley