Recipe courtesy of Food Network Kitchen
Total:
35 min
Active:
10 min
Yield:
6 (1 1/2 cup) servings
Level:
Easy
Healthy

Ingredients

Directions

Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.

Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.

Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.

Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.

Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

IDEAS YOU'LL LOVE

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking