📖 Instructions

1. First things first, get your mise en place ready! Finely chop your onion. Mince the garlic and grate the ginger. Slice your bell peppers into thin strips and roughly chop the spinach. This prep work makes the cooking process so much smoother, trust me on this.
2. Grab a large, heavy-bottomed pot or a Dutch oven. Place it over medium heat on your stove. Add the coconut oil and let it melt until it shimmers. This usually takes just a minute or two.
3. Once the oil is ready, add the chopped onion to the pot. Sauté the onion gently, stirring occasionally, until it becomes soft and translucent. This should take about 5-7 minutes. Don't rush this step, as softening the onions properly builds a great flavor base.
4. Now, add your minced garlic and grated ginger to the pot with the softened onions. Stir them in and cook for another minute, until they become fragrant. Be careful not to let the garlic brown too much, as it can turn bitter.
5. Next, stir in the red curry paste. Mix it well with the onion, garlic, and ginger, allowing the paste to cook for about 1-2 minutes. This step, called 'blooming the curry paste,' helps to deepen its flavor and release its aromatic compounds.
6. Pour in the vegetable broth and the full-fat coconut milk. Stir everything together thoroughly, making sure the curry paste is fully dissolved and incorporated into the liquids.
7. Add the sliced bell peppers and chickpeas (if using) to the pot. Bring the soup to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10-15 minutes. This allows the flavors to meld beautifully and the peppers to soften slightly.
8. After the simmering time, remove the lid. Stir in the chopped spinach. The heat from the soup will quickly wilt the spinach, usually within 2-3 minutes. Give it a good stir to ensure it's evenly distributed.
9. Taste the soup and adjust the seasonings. Add salt and pepper to your liking. If you want a little more acidity, squeeze in some fresh lime juice. A dash of sugar can also help balance the flavors if the curry paste is very spicy.
10. Ladle the hot soup into bowls. Garnish with fresh cilantro or a sprinkle of red pepper flakes for an extra kick, if you’re feeling it. Serve immediately and savor every spoonful of this comforting soup!
11. For leftovers, store the cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.