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Soups & StewsVegetable Soups: Ce - Lentil >  Creamy Curried Soup with Spinach



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The naturally thicker concentration of CARNATION gives this curried soupsoup a fuller mouthfeel and consistency.
Makes 4 servings


• 1 can (15.5 oz.) garbanzo beans, drained and rinsed
• 1 can (12 fl.oz.) CARNATION Evaporated Fat Free Milk
• 3/4 cup apple juice
• 3/4 cup water
• 1 1/2 to 2 teaspoons curry powder
• 1 reduced sodium chicken flavor bouillon cube
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 2 cups spinach leaves (about 2 oz.), chopped
• Chopped peanuts (optional)


Place garbanzo beans, evaporated milk, apple juice, water, curry, bouillon cube, garlic and ginger in blender; cover. Blend for 1 minute or until smooth.

Pour into medium saucepan. Add spinach; bring to boil, stirring occasionally. Reduce heat to low; simmer for 1 minuts or until spinach is tender. Ladle into bowls;
top each serving with peanuts, if desired.

Cooking Tip:
For greater texture, reduce blending time by half.

"To add more crunch and texture, add roasted, chopped peanuts just before serving."— Pam

Nutrition Facts per Serving: 150 cal, 1 g total fat (0 g sat fat], 0 mg chol, 460 mg sodium, 27 g carbo, 3 g fiber, 3 g pro, 25% calcium

(Free Recipe Booklet from CARNATION® at


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