Ingredients
1 clove garlic, minced
1 cup coarsely shredded carrots
1/2 cup chopped onion
1 T oil
1 (16 oz) can crushed or diced tomatoes
1 (19 oz) can chickpeas, drained and rinsed
1 T lemon juice
1 tsp instant beef bouillon
1 bay leaf
1/8 tsp pepper
1/2 tsp thyme
Preparation
Combine first four ingredients in 2 quart glass casserole. Cover and microwave on high for 3 minutes or until onion is soft.
Add remaining ingredients. Mix together. Cover and microwave on high for 9 minutes or until carrots are tender. Remove bay leaf. Transfer half of soup to blender or food processor and puree until smooth.
Return to remaining soup. Microwave 1 minute on high. Serve garnished with parsley and a dollop of sour cream.
