Curry and Garbanzo Bean Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I thought this up last night and it turned out pretty well. I'm not sure what the exact measurements are, so I guessed. This can be made into a vegan meal by substituting the chicken broth for veggie and the regular yogurt for soy. Feel free to adjust to your own tastes. Ingredients:
1/2 teaspoon cayenne pepper |
1 tablespoon olive oil |
1 tablespoon curry powder |
2 medium onions, sliced |
2 garlic cloves, minced |
2 1/2 cups chicken broth |
2 tablespoons tomato paste |
1/4 cup chopped fresh cilantro |
1/2 cup plain yogurt |
2 (19 ounce) cans garbanzo beans |
Directions:
1. Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste.
2. Add garbanzo beans, cilantro and curry and let simmer for 10 minutes.
3. Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth.
4. Transfer mixture back to the pot and stir.
5. Add cayenne pepper and yogurt. Stir and serve.
|
|