Ingredients

2 cans garbanzo beans, drained

1 large can crushed tomatoes

2 cups chicken broth

1 cup creamy peanut butter

2 carrots, diced small

2 onions, diced small

2 garlic cloves

2 TAB curry

2 TAB ginger

2 tsp coriander

2 tsp cumin

1/4 cup olive oil

1/4 cup heavy cream

salt & pepper to taste

Preparation

Heat olive oil on medium. Saute carrots, onions & garlic for about 8 minutes Add tomatoes,broth & seasonings Cook 10 min low & covered Puree beans & peanut butter Add to pot. Cook low for 10 minutes Turn off heat & add cream Top with sour cream , peanuts & mint