CARROT, CHICKPEA, AND TOMATO SOUP

Carrot, Chickpea, and Tomato Soup image

Number Of Ingredients 10

2 tablespoons olive oil or vegetable oil
1/2 medium onion, chopped
2 cloves garlic (medium), chopped
2 medium carrots, thinly sliced
2 cups , cooked garbanzo beans, (garbanzo beans), canned or homemade
1 large ripe tomato, peeled and chopped
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 (15 1/2-ounce) can fat-free reduced-sodium chicken broth
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients and bring to a boil then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes. 2. Transfer to a blender or food processor and purée on low speed until smooth. Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Adjust seasoning. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves