Curry, ginger, and mint give this soup a kick, while puréed chickpeas make it hearty enough to eat as a main course. For the best texture, purée until silky smooth.
4 1/2 tablespoons canola oil, divided
3/4 cup diced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
2 cans (15 oz. each) chickpeas (garbanzos), drained and rinsed
5 cups reduced-sodium chicken or vegetable broth
1 teaspoon kosher salt
6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
1 1/4 teaspoons curry powder
1 1/2 tablespoons lime juice
2 tablespoons small whole or chopped fresh mint leaves
How to Make It
Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.
Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.
Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.
Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.