Indian Inspired Apricot Soup


1 tablespoon canola oil
1 large onion, diced
4 stalks celery, chopped
2 1/2 inch piece of fresh ginger, minced
2 cloves garlic, minced
1 large green bell pepper, chopped
1 large potato, cubed
1/3 cup dried apricots, chopped
3 cups low-sodium vegetable broth
3 cups water
1 can diced tomatoes, no-salt-added
1 can chickpeas, drained and rinsed
1 1/2 teaspoons curry powder
1/2 teaspoon cinnamon
3/4 teaspoon cardamom seeds
1/8 teaspoon ground cloves
3/4 teaspoon ground coriander
1/8 teaspoon ground nutmeg
2/3 cup quinoa, uncooked
1 tablespoon lemon juice
1 cup chopped fresh cilantro


Heat oil over medium heat in large pot. Add onion, garlic, celery, ginger, and green pepper, sautéing until softened, about 5 to 7 minutes. Add remaining ingredients except lemon juice and cilantro. Bring to boil. Reduce heat, cover and simmer 25 to 30 minutes or until potato is fork tender and quinoa is soft. Remove from heat. Stir in lemon juice. Serve topped with fresh cilantro.