Saute onion and garlic in a little veggie broth until slightly browned.
Add red curry paste and slowly stir it for about a minute.
Slowly stir in the veggie broth, making sure it thoroughly integrates with the curry paste. Add chili powder, salt, and nutritional yeast.
Drain and rinse chickpeas. Add to soup.
Add the diced sweet potato.
Simmer the soup for about 5 minutes until the sweet potatoes are al dente.
Add spinach leaves and allow to sit on heat another minute to wilt.
Remove from heat and serve.
To make this in a crockpot, simply follow step #1 by sauteing onions. Add all ingredients to a large cooker and allow to cook on low for 2 hours. This will allow the flavors plenty of time to blend and become more powerful.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!