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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From 365 Easy Mexican Recipes Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1 medium carrot, chopped |
2 garlic cloves, chopped |
1/2 teaspoon ground cumin |
1/2 salt |
1/4 teaspoon pepper |
2 (15 ounce) cans garbanzo beans |
1 (14 ounce) can chicken broth |
1 tablespoon chopped fresh mint |
1/2 cup sour cream |
1 tablespoon chopped cilantro |
Directions:
1. In a large saucepan melt butter over medium heat. Add onion, carrot and garlic and cook, stirring, until onion is golden.
2. Add cumin, salt and pepper. Cook, stirring, 1 minute.
3. Add drained garbanzo beans and chicken broth. Simmer 10 minutes.
4. In a food processor or blender, puree soup with chopped mint until smooth.
5. Return soup to pan. Rinse processor bowl with 1/2 cup water and add to soup.
6. Reheat soup slowly over low heat, 5-8 minutes.
7. Serve hot with a dollop of sour cream and a sprinkling of cilantro on each serving.
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