Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.97 Kcal (695 kJ) | ||
| Calories from fat | 88.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 25.33mg | 8% | |
| Sodium | 64.02mg | 3% | |
| Potassium | 315.34mg | 7% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 23.3mg | 129% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.27 Kcal (658 kJ) | ||
| Calories from fat | 83.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 15% | |
|---|---|---|---|
| Cholesterol | 24mg | 8% | |
| Sodium | 60.67mg | 3% | |
| Potassium | 298.81mg | 7% | |
| Total Carbs | 14.91g | 5% | |
| Sugars | 3.26g | 14% | |
| Dietary Fiber | 3.68g | 16% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 5.5mg | 10% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 22mg | 129% | |
| Calcium | 77.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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