Garbanzo Beans and Coconut Soup    

After talking with my friends here on Simple Daily Recipes about their use of coconut milk in recipes, I wanted to share out this garbanzo beans and coconut soup recipe.  I'll be up front with you.  I haven't tried it, yet, but I do have all the fixins' to make it.  I thought while I was reading up on fresh soup recipes, I would go ahead and write them up.  Don't worry, as soon as I make this soup, I'll photograph it and update this recipe post.  Until then, here you go.

HERE'S ALL IT CALL FOR
Serves 4

• 1 tablespoon neutral tasting oil
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 (15 ounce) or 2 cups cooked garbanzo beans, drained
• 5 cups chicken broth or vegetable broth
• 2 teaspoons curry powder
• 1 stalk of lemon grass, outer layer removed, and white upper part, finely chopped
• 7 ounces coconut milk
• salt and fresh ground pepper to taste
• parsley or basil for garnish

In a large saucepan or dutch oven, cook onion and celery in oil over medium heat for five minutes.

Add garbanzo beans, stock, and bottom part of lemon grass stalk and simmer for 15 minutes.

In a food processor or with a hand blender, purée soup mixture.  Return to saucepan.

Add curry powder and upper part of the lemon grass and simmer 10 minutes or more.

Add coconut milk and heat.  Do not let it boil.  Garnish with parsley or basil.

For those that like to keep count....
Per Serving:

Protein............... 12 grams
Fat...................... 22 grams
Carbohydrates... 37 grams
Calories.............. 258
Dietary Fiber.......7 grams