Curried Chickpea Tomato Soup
Created by dienia b on December 31, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43989
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 28 ounces whole tomatoes (1 can)
- 4 cups vegetable broth
- 14 ounces chickpeas (1 can)
- 2 tablespoons butter, cut into a few pieces
- 1/4 teaspoon freshly ground black pepper, to taste
How to Make
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Step 1: In a Dutch oven, heat the olive oil.
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Step 2: Add the onion, salt and curry powder.
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Step 3: Cook, stirring occasionally, until the onions are tender and turning translucent about 10 minutes.
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Step 4: Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds, don't burn.
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Step 5: Add the tomatoes, vegetable broth and chickpeas. Stir to combine.
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Step 6: Increase the heat to medium-high and bring the mixture to a simmer.
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Step 7: Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
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Step 8: Use a immersion blender and blend, leaving it a little chunky.
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Step 9: Season to taste.
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Step 10: Add butter or margarine if vegan.
Nutritional Facts
- Serving Size: 1 (444.2 g)
- Calories 246.4
- Total Fat - 14.9 g
- Saturated Fat - 4.8 g
- Cholesterol - 15.3 mg
- Sodium - 1596.9 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 6.3 g
- Sugars - 4.8 g
- Protein - 6.5 g
- Calcium - 57.6 mg
- Iron - 1.8 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg