Curried Potato, Spinach and Garbanzo Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Basmati-rice pilaf studded with peas and carrots is ideal on the side with this mild curried soup. Have chutney, yogurt and warm pita bread as additional accompaniments. Slice fresh bananas atop papaya or mango sorbet for a refreshing dessert. Ingredients:
1 15 1/2-ounce can garbanzo beans (chickpeas), drained |
2 tablespoons olive oil |
1 cup coarsely chopped onion |
2 1/2 teaspoons curry powder |
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes |
1 14 1/2-ounce can vegetable broth |
1/2 cup canned unsweetened coconut milk |
1 cup (packed) baby spinach leaves (about 1 1/2 ounces) |
Directions:
1. Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
2. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
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