- 2 tablespoons olive oil
- 1 1/2 cups diced onion
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 (28 ounce) can no-salt-added diced tomatoes, drained
- 1 (19 ounce) can chick peas, drained, rinsed
- 1 (13.5 ounce) can light coconut milk
- 1 1/2 cups fat-free, reduced-sodium chicken or vegetable broth
- Heat oil in a large stockpot over medium-high heat.
- Add onion, cumin, curry powder, and salt to pan; saute 4 minutes. Add garlic to pan; saute 1 minute. Add tomatoes and remaining ingredients, stirring well; bring to a boil.
- Reduce heat and simmer 30 minutes, stirring occasionally; remove from heat.
- Place 1 cup soup mixture in a blender; process until smooth. Return to pan, stirring to blend. Garnish with cilantro, if desired.