(Serves 30)
Ingredients:
- ½ cup olive oil
- 3 cups diced onions
- 3 cups grated carrot
- 8 cloves garlic, chopped
- 4 tsp ground cumin
- 3 tsp salt
- 2 tsp pepper
- 2 #10 cans garbanzo beans, rinsed and drained (12 cups)
- 4 ½ quarts water
- ½ cup chopped fresh mint
- ½ cup chopped cilantro or parsley
Directions:
Melt margarine. Add onion, carrot and garlic and cook, stirring often until onion is golden, about 5 minutes. Add cumin, salt and pepper. Cook, stirring, 1 minute. Add garbanzo beans and 3 ½ quarts water. Cover and simmer 10 minutes. Puree soup, adding chopped mint, until smooth as possible. Add 1 quart water to soup. Reheat soup slowly over low heat, stirring frequently, until completely heated through. Sprinkle cilantro on top.
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