Serves: 5
Total Calories: 316
Yield: 14 cups

1/4 cup chopped garlic
1 teaspoon black mustard seeds
1 teaspoon canola oil
6 cups vegetable stock
1 1/2 cups chopped red bell peppers
1/2 cup chopped carrot
2 cups cubed potatoes cut into 1/2 inch squares
1/3 cup grated ginger root
2 teaspoons coriander
1 tablespoon paprika
2 tablespoons curry powder
1/8 teaspoon cayenne pepper or to taste
1 teaspoon salt
1 1/4 cups tomato sauce
1 1/4 cups tomato juice
1 cup lemon juice
2 cups frozen or fresh peas
3 cups cooked garbanzo beans
2 cups (4 ounces) mung bean sprouts
1 cup coconut milk

In a large soup pot, sauté the garlic and mustard seeds in the oil, stirring constantly, until the seeds pop.

Add the stock, red peppers, carrots, and potatoes, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

Add the spices, tomato sauce and juice, lemon juice, peas, garbanzo beans, and mung bean sprouts. Return to a boil, lower the heat, and simmer for 10 minutes.

Turn off the heat, stir in the coconut milk, cover, and keep warm until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 316
Calories from Fat: 30

More Recipes from the Soup's On! Cookbook:
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Black Eyed Pea Soup with Eggplant
Broccoli Mushroom Soup
Cabbage Barley Soup
Colorful Curry Soup
Eggplant Caponata Soup
Eggplant Spaghetti Soup
Lentil Soup Deluxe
Mexican Soup-Stew
Middle Eastern Lentil Soup
Minestrone
Red, White, and Green Bean Soup
Seitan Soup with Cabbage
Turnip Chowder