A simple, all-veggie yummie for lunch, courtesy of the February, 2015 issue of Sunset magazine. I’ve replaced canola oil with coconut oil.
Creamy Spinach Chickpea Soup
- 4 1/2 tbsp. coconut oil
- 3/4 cup diced shallots
- 1 tbsp. minced garlic
- 2 tbsp. minced fresh ginger
- 2 15 oz. cans chickpeas (garbanzo beans), drained and rinsed
- 5 cups reduced sodium chicken or veggie broth
- 1 tsp. salt
- 10 oz. baby spinach
- 1 1/4 tsp. curry powder
- 1 1/2 tbsp. lime juice
- 2 tbsp. lightly chopped mint leaves
Heat three tbsp. coconut oil in medium pot over medium heat and add shallots. Cook, stirring occasionally, five minutes. Add garlic and ginger and cook one minute.
Add chickpeas, broth and salt. Bring to a boil, cover and reduce heat to a simmer until chickpeas are very soft, about 25 minutes. Add spinach and cook until just softened, about two minutes. Let cool five minutes.
Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium low heat. Stir in curry powder and cook until aromatic, about 30 seconds. Remove from heat and stir in lime juice.
Whirl half of the soup at a time in a blender or food processor until very smooth. Ladle into bowls. Before serving, gently top soup with curry powder/lime juice and garnish with mint.