Heat up oil in a large pot. Once warm , add garlic and sauté it for 10 seconds . Now add in the carrots . Cook them for 30 seconds. Now add in the tomato puree and vegetable broth. Let it come to a simmer . Now add in zucchini, crushed chilly, spices , salt and pepper . Simmer the soup on medium low heat for 10 minutes . Now add in the beans , sweet corn and simmer for 10 minutes and towards the last 5 minutes add chopped greens . Taste test and adjust the seasoning. Switch off the flame and squeeze in some fresh lemon juice and top it with generous amount of chopped fresh cilantro. Just before serving top it with diced avocados and tortilla strips if desired .
Notes
Substitute ½ cup of store bought tomato puree for fresh tomatoes. I love this soup broth like , you can reduce water by simmering it more for very thick soup. Substitute chipotle peppers for chilly powder or if you do not prefer the spice just skip it. Substitute kale and spinach with desired greens. Other veggies that goes well in this soup are diced pumpkin , cauliflower , broccoli , peas , edamame , onions , peppers , eggplant Substitute black beans for any other dried beans like chickpeas , rajma , black eye peas. You can make it more fuller by adding grains like quinoa , bulgur , barley or brown rice. Gluten free- skip tortilla strips topping or substitute it with gluten free tortilla chips . For folks who do not consume garlic – simply skip it .