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Author Notes: This was initially one of those emergency weeknight meals, a 'delicious + delicious = delicious' throw-together with good things from the pantry. Fresh lemon and cilantro elevate this quick soup into something special and no one needs to know the pantry part. My then-young daughter named it 'Sunset Soup' because 'it tastes like the sunset when it's all red and yellow' and it is a family favorite THIS IS SARA'S MOM--I JUST REALIZED I WAS POSTING FROM HER ACCOUNT--OOPS! —Sara
- 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
- In a large saucepan, heat the oil over medium heat.
- Add the onion and cook until softened, stirring often.
- Add the garlic, curry powder, cumin, and 1/2 teaspoon salt and stir one minute.
- Add the tomatoes with their juices and boil 5 minutes, until slightly reduced.
- Add the chickpeas, potato, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in the lemon juice and cilantro.
- For a slightly thicker consistency, smash some of the chickpeas with the back of a spoon.
- Serve the soup, garnishing each portion with a lemon wedge and cilantro sprig.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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