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
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Ingredients
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1 tablespoon
vegetable oil
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1
small onion, finely chopped
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3
cloves garlic, minced
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1 1/2 teaspoons
curry powder
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1 teaspoon
ground cumin
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1
(14 -1/2 ounce) can diced tomatoes, preferably fire roasted
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1
(16 ounce) can chick peas, drained and rinsed
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1
medium potato, peeled and diced
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4 cups
vegetable broth
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1 tablespoon
lemon juice
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2 tablespoons
chopped fresh cilantro
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1
lemon, cut into wedges for serving, optional
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4 sprigs
fresh cilantro for garnish, optional
Directions
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In a large saucepan, heat the oil over medium heat.
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Add the onion and cook until softened, stirring often.
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Add the garlic, curry powder, cumin, and 1/2 teaspoon salt and stir one minute.
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Add the tomatoes with their juices and boil 5 minutes, until slightly reduced.
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Add the chickpeas, potato, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
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Stir in the lemon juice and cilantro.
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For a slightly thicker consistency, smash some of the chickpeas with the back of a spoon.
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Serve the soup, garnishing each portion with a lemon wedge and cilantro sprig.
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