1 Medium Onion, chopped- 3 Cups Vegetable Broth
- 1 Stalk Celery, chopped
- 1 Tablespoon Ground Cumin
- 1 Medium Carrot, chopped
- 4 Garlic Gloves, chopped
- 3 Tablespoons Tomato Paste
- 1 Tablespoon Dried Oregano
- 1/2 Cup Yogurt
- 1 Tablespoon Lime Juice
- 15 oz Can Red Kidney Beans, drained
- Salt and pepper to taste
- 1 teaspoon Fresh Cilantro, chopped
In a large sauce pan, saute onion in 1 tablespoon broth over medium heat until translucent. Add garlic, carrots, celery and saute for another minute. Add broth, tomato paste, kidney beans and spices. Bring to boil. Reduce heat and simmer uncovered until vegetables are tender. In a separate small bowl, combine yogurt, lime juice and cilantro. Mix soup thoroughly. Season with salt and pepper. Top with a spoonful of yogurt mixture. Serves 4.