Yellow Curry Daal Recipe: A Scrumptious Sludge

2 lbs split chick peas [soaked]
2 large onions
8 cloves garlic
1 cup sliced baby carrots
2 red peppers
1 can coconut milk
1 cup vegetable stock
1 Tbsp Yellow Curry Powder
3 Tbsps Yellow Curry Paste
1/2 cup dried cranberries

When I make soup, I usually follow the "Go Big or Go Home" Maxim. As a result, I have an unusual 2-pot technique. I simmer the chick peas in a large cauldron-usually with some vegetable or chicken stock-until it is done. Simultaneously in a large frypan, I sautee all the vegetables, then add the coconut milk, stock, curry paste etc. When they are well blended, I pour these ingredients back into the massive pot, and simmer until done.
My "upsizing" has led me to start an ad hoc soup network whereby I deliver fresh soups to my friends and they, in turn, reciprocate. Another perk of making large batches is the benefit of "Aromatherapy" ... soup slowly simmering smells like home.