Indian Soup

(Tara M.)

2 16-oz cans garbanzo beans, drained
1 14-oz can light coconut milk
1 cup low-sodium chicken broth*
½ cup salsa
1 ½ teaspoon garam masala**
1 teaspoon ground ginger
2 Tablespoon frozen apple juice concentrate
¼ c packed cilantro leaves

Garnishes:
¼ cup plain yogurt and
¼ cup thinly sliced green onions

Puree all ingredients except the garnishes in a blender until smooth. Pour into a large saucepan and bring to simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 min. Serve, adding garnishes.

*You can add 1 cup of water to the blender, then dissolve one bullion cube (I use veggie bullion) in the soup when simmering, instead of using chicken broth.

**Garam masala is a blend of many Indian spices – it can be found in the spices section.