This is what I do post Super-Bowl...

Super Bowl Sunday! Who doesn't love it!! I was invited over to my very dear friends house for a tasty gathering around their television. When asked what I was bringing, several dishes came to mind and it was becoming hard to narrow down what delicious item I was going to be bringing - chili, chicken wings, or guacamole. What do you think was requested?? The guacamole, of course!!! Several Californians we're going to be there!

So, off to the store I went to make guacamole for 15 people. And I used all of my ingredients up except for....the cilantro. Sigh. I love cilantro but it the kind of herb that if you don't use right away, chances are you will end up throwing it out since you won't use it. Hence today's recipe.

I wanted to create a dish that would would utilize, not only the fresh cilantro, but other fresh ingredients as well. Say hello to my Canary Soup...

Canary Soup (inspiration from Epicurious.com, for people who love to eat 😉)

Ingredients

2 tablespoons canola oil
1 lb shrimp (cooked)
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.