Curried Tomato, Chick Pea and Spinach Soup

A very flavorful vegetarian soup that is kicked up with a hint of curry and lemon zest!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 9 Cups

Ingredients

• 1  medium onion, Chopped
• 4  garlic cloves, Minced
• 2  small zucchini, Halved Lengthwise and cut into 1/4-inch slices
• 1  tablespoon  cooking oil
• 3  tablespoons mild curry paste
• 1 (28 ounce) can diced tomatoes
• 3  cups vegetable broth (or more if you prefer)
• 3  tablespoons tomato paste
• 1  teaspoon granulated sugar
• 1 (19 ounce) can canned chick-peas, drained and rinsed (Garbanzo Beans)
• 3  cups fresh spinach leaves, Stems Removed
• 1⁄2 teaspoon salt (to taste)
• 1  teaspoon lemon zest

Directions

1. Saute Onion, Garlic & zucchini in cooking oil in large pot or dutch oven until onion is soft.
2. Add curry paste, heat & stir for about one minute.
3. Add next four ingredients, bring to boil on medium-high.
4. Add chick peas, spinach and salt, heat & stir for about three minutes until heated through.
5. Add lemon zest.and stir.