Indian

Creamy Coconut, Chickpea and Asparagus Soup is for Soup.

Creamy Coconut, Chickpea and Asparagus Soup takes 15 minutes to prepare.

Creamy Coconut, Chickpea and Asparagus Soup takes 30 minutes to cook.

Creamy Coconut, Chickpea and Asparagus Soup makes 7 servings.

The ingredients for Creamy Coconut, Chickpea and Asparagus Soup are:

Smart Balance Buttery Spread, 3 tbsp
Onion, medium, chopped
garlic, 2 cloves
chicken broth, 32 oz
light coconut milk, 1.5 cups
garam masala, 1 tsp
hot curry powdwer, 1tbsp
white pepper, 2tsp
seasoned salt, 1 tsp
asparagus, 21 spears
chickpeas (gabanzo beans), 1.5 cups
Agave inulin, 8 tbsp

Here is how you make Creamy Coconut, Chickpea and Asparagus Soup:

Use medium sized saucepan. Melt three tablespoons of Smart Balance Buttery Spread in saucepan. Add chopped onion and two minced garlic cloves and saute until translucent. Add 4 cups of chicken broth and bring to a boil. Add 1.5 cups of light coconut milk to boiling mixture followed by 1.5 cups of organic garbanzo beans. Add garam masala, hot curry powder, white pepper and seasoned salt to mixture and stir. Bring it back to a boil and and then add 21 asparagus spears, chopped into one inch pieces, to the mixture. Turn down to simmer and cook for 15 minutes. After simmering is complete. Pour the mixture into a blender and puree. Add Agave Inulin to pureed mixture and puree again. Ready to serve. Number of servings: 7Number of Servings: 7Recipe submitted by SparkPeople user FRTLTDR.

The nutritional information for Creamy Coconut, Chickpea and Asparagus Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 190.4

• Total Fat: 8.3 g
• Cholesterol: 2.9 mg
• Sodium: 921.9 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 15.4 g
• Protein: 2.5 g

Creamy Coconut, Chickpea and Asparagus Soup is Indian cuisine.