Creamy Coconut, Chickpea and Asparagus Soup

Smart Balance Buttery Spread, 3 tbsp
Onion, medium, chopped
garlic, 2 cloves
chicken broth, 32 oz
light coconut milk, 1.5 cups
garam masala, 1 tsp
hot curry powdwer, 1tbsp
white pepper, 2tsp
seasoned salt, 1 tsp
asparagus, 21 spears
chickpeas (gabanzo beans), 1.5 cups
Agave inulin, 8 tbsp

Use medium sized saucepan. Melt three tablespoons of Smart Balance Buttery Spread in saucepan. Add chopped onion and two minced garlic cloves and saute until translucent. Add 4 cups of chicken broth and bring to a boil. Add 1.5 cups of light coconut milk to boiling mixture followed by 1.5 cups of organic garbanzo beans. Add garam masala, hot curry powder, white pepper and seasoned salt to mixture and stir. Bring it back to a boil and and then add 21 asparagus spears, chopped into one inch pieces, to the mixture. Turn down to simmer and cook for 15 minutes. After simmering is complete. Pour the mixture into a blender and puree. Add Agave Inulin to pureed mixture and puree again. Ready to serve. Number of servings: 7

Number of Servings: 7

Recipe submitted by SparkPeople user FRTLTDR.