Creamy Wild Rice, Turmeric, and Coconut Soup

Ingredients
1 tablespoon coconut oil
1 cup chopped white onions
1/2 cup chopped carrots
1 1/2 cups chopped mushrooms
3 garlic cloves grated
1 cup Bob's Red Mill Wild Rice
1 tablespoon tomato paste
1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
4 cups vegetable broth
2 - 3 cups water
1 14.5 oz can full-fat coconut milk
1 cup frozen green beans
1 15 oz can chickpeas

Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 - 3 minutes. Stir in wild rice, tomato paste and spices.
Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 - 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
Serve immediately with a garnish of lime juice and/or cilantro if desired!