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Curried Potatoe/Chickpea Soup Recipe

   
 

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     Curried Potatoe/Chickpea Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 TBSP olive oil
1 onion, finely chopped
1 TBSP curry powder
1 TBSP cumin
2 potatoes, peeled/cut into 3/4 inch cubes
2 carrots peeled and thinly sliced
4 cups veg stock
1 can chickpeas
1 can coconut milk
 
1/2 cup soy milk
1 can (14 oz) crushed tomatoes
2 tsp sugar
salt/pepper

Instructions
In large pot, heat oil over med heat. Add onion, cook for 3 mins. Add curry powder/cumin and cook for 1 min. Reduce to low, add potatoes/carrots. Cook 3 mins.
Add stock/chickpeas/coco milk/soy milk/tomatoes. Increas heat to med-high to bring to boil. Reduce to low, simmer uncovered 10 mins or until veggies are soft.
Add sugar/salt/pepper. Simmer uncovered 25 mins.


Originally Submitted
1/26/2010





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