Sunset Soup

Name: Sunset Soup
Ingredients: 1 tablespoon vegetable oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 1/2 teaspoons curry powder; 1 teaspoon ground cumin; 1 (14 -1/2 ounce) can diced tomatoes, preferably fire roasted; 1 (16 ounce) can chick peas, drained and rinsed; 1 medium potato, peeled and diced; 4 cups vegetable broth; 1 tablespoon lemon juice; 2 tablespoons chopped fresh cilantro; 1 lemon, cut into wedges for serving, optional; 4 sprigs fresh cilantro for garnish, optional

13 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 (14 -1/2 ounce) can diced tomatoes, preferably fire roasted
1 (16 ounce) can chick peas, drained and rinsed
1 medium potato, peeled and diced
4 cups vegetable broth
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
1 lemon, cut into wedges for serving, optional
4 sprigs fresh cilantro for garnish, optional

Directions

1

In a large saucepan, heat the oil over medium heat.
2

Add the onion and cook until softened, stirring often.
3

Add the garlic, curry powder, cumin, and 1/2 teaspoon salt and stir one minute.
4

Add the tomatoes with their juices and boil 5 minutes, until slightly reduced.
5

Add the chickpeas, potato, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
6

Stir in the lemon juice and cilantro.
7

For a slightly thicker consistency, smash some of the chickpeas with the back of a spoon.
8

Serve the soup, garnishing each portion with a lemon wedge and cilantro sprig.