Carrot, Chickpea, and Tomato Soup
Sopa de Zanahoria, Garbanzo, y JitomateFondas, the small food stalls in Mexico's public markets, always post their specialties to tempt passersby. It's a sensory treat and inspiring to wander through the and see what's cooking. A stroll through the market in Guanajuato in central Mexico led to the idea for this simple, tasty soup.
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil or vegetable oil
- ½ medium onion chopped
- 2 medium garlic cloves chopped
- 2 medium carrots thinly sliced
- 2 cups cooked chickpeas garbanzo beans, canned or homemade
- 1 large ripe tomato peeled and chopped
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 151⁄2-ounce can fat-free reduced-sodium chicken broth
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes.
- Add the remaining ingredients and bring to a boil; then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes.
- Transfer to a blender or food processor and purée on low speed until smooth.
- Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot.
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