Curry Soup with Chickpeas

To prepare chickpea curry soup: 1. Peel the potatoes and cut them into small cubes. Add the potatoes to boiling water and cook for about 7 minutes. 2. Dice the onion and carrot finely and sauté in olive oil for about 3 minutes. Add tomato puree and cook for another 3 minutes. 3. Add the chickpeas, sautéed vegetables, curry, turmeric, salt, and pepper to the potatoes. Cook the chickpea curry soup for about 5 minutes after it comes to a boil. 4. Then, puree the soup with an immersion blender (mixer). Add garlic and lemon juice. Bring to a boil and remove from heat. 5. Serve the curry soup garnished with parsley, green onions, and paprika. Enjoy your meal! *P.S. If you are using tomato paste instead of tomato puree, use less (not 2 tablespoons), as paste is more concentrated. Add according to your taste. I prepared the curry soup with a liquid Italian tomato sauce-puree. You can also add chopped fresh tomatoes.