Curry Chick Pea Soup
PREP TIME: 20 minutes
TOTAL TIME: 40 minutes
2 cloves garlic, minced
1 onion, finely chopped
2⅔ c low-sodium vegetable or chicken broth (preferably veggie stock)
2 c leftover chickpeas, drained
1 large carrot, chopped
1 tsp curry powder
¼ tsp turmeric
½ tsp salt
¼ tsp ground ginger
¼ tsp freshly ground black pepper
⅓ c milk
1 Tbsp chopped fresh parsley
4 slices French bread (preferably dark brown bread)
1. COOK the garlic, onion, and 3 Tbsp of the broth for 5 minutes in a large saucepan over medium heat, or until the onion is translucent.
2. STIR in the chickpeas, carrots, curry powder, turmeric, salt, ginger, pepper, and remaining broth. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Let cool slightly.
3. TRANSFER to a blender or food processor, working in batches if necessary. Process until smooth. Return to the pan. Stir in the milk and parsley.
Toast the bread and serve atop each serving.
NUTRITION (per serving) 361 cal, 15 g pro, 69 g carb, 7 g fiber, 3 g fat, 0.6 g sat fat, 554 mg sodium
Compliments Joy Manning.
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