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Categories:
butter onion carrot garlic ground cumin salt pepper garbanzo beans chicken broth mint sour cream cilantro
Viewed: 87 - Published at: 3 years agoIngredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, chopped
- 12 teaspoon ground cumin
- 12 salt
- 14 teaspoon pepper
- 2 (15 ounce) cans garbanzo beans
- 1 (14 ounce) can chicken broth
- 1 tablespoon chopped of fresh mint
- 12 cup sour cream
- 1 tablespoon chopped cilantro
Method
- In a large saucepan melt butter over medium heat.
- Add onion, carrot and garlic and cook, stirring, until onion is golden.
- Add cumin, salt and pepper.
- Cook, stirring, 1 minute.
- Add drained garbanzo beans and chicken broth.
- Simmer 10 minutes.
- In a food processor or blender, puree soup with chopped mint until smooth.
- Return soup to pan.
- Rinse processor bowl with 1/2 cup water and add to soup.
- Reheat soup slowly over low heat, 5-8 minutes.
- Serve hot with a dollop of sour cream and a sprinkling of cilantro on each serving.
