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Curried Carrot-Tomato Soup with Chickpea Gremolata: Easy Comfort

Curried Carrot-Tomato Soup with Chickpea Gremolata
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Enjoy a warming bowl of Curried Carrot-Tomato Soup topped with a zesty Chickpea Gremolata for a delightful meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 4 large carrots, sliced
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
  2. Stir in curry powder and cook for another minute.
  3. Add carrots, tomatoes, and vegetable broth; bring to a boil. Reduce heat and simmer until carrots are tender.
  4. Purée the soup using an immersion blender until smooth.
  5. In a bowl, mix chickpeas, cilantro, and lemon juice for the gremolata topping.
  6. Serve the soup hot, topped with chickpea gremolata.

Notes

  • Serve with crusty bread for a complete meal.
  • Adjust seasoning to taste.

Nutrition

Keywords: Curried Carrot-Tomato Soup, Chickpea Gremolata, easy comfort food

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