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.
This soup was flavorful and satisfying, and very good for how little time it takes to put it together. The consistency from the blended chickpeas was just right.
Read MoreCompletely agree with Kara. This soup is delicious and has lots of interesting flavors. Maybe the Portland person on here forgot a couple ingredients? TI would taste the broth before you blend to make sure flavors are on track to your liking, but remember that the curry oil, lime and mint at the end add the slight punch and excitement- like most Sunset Mag recipes have. It was also really easy to make-- I made beer bread and got some other stuff done while making. Highly recommend- enjoy!
Read MoreWow. I could not agree LESS with "portland's Review." I just made this soup and while I liked it without the drizzle on top, adding that along with the mint makes this a very smooth-textured, yet interesting-tasting soup. I'm planning on serving a small bowl as a starter for my parent's 50th anniversary dinner. It is a clean, yet intriguing dish.
Read Morethis is a pretty soup, but the taste was bland. also i think if i try again i will use dried chickpeas that i have cooked myself. i think that because the soup is so simple the tinniness of the can comes through.
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