Proud of this one.
Satisfying and easy to digest at the same time? Check.
Tastes really good so you don’t have to tell anyone it’s vegan, dairy free, or gluten free? Check.
Plus, you can reduce the amount of broth to make it a puree to place underneath a charred cauliflower steak.
This recipe is for 2, when the only thing you are having is soup for supper.
Carrot and Chickpea Soup
6 good sized carrots, cut into 1 inch pieces, drizzled with olive oil and salt, and roasted for about an hour – I think this is about 1/2 kilo, or about an American pound
2 1/2 C vegetable stock
1/2 yellow onion minced
1 clove roasted garlic minced
2 medium tomato chopped
1 1/2 T Curry seasoning
Pinches of salt, black pepper, and red pepper flakes.
1 1/2 T curry seasoning
Rinse and drain a can of chickpeas. Put on music, and take the membrane off the chickpea. Put chickpeas in food processor.
Drizzle carrots with olive oil and salt,roast, and let cool. I never peel them if I’m roasting.
In a small saucepan, with low heat, toast the curry seasoning. Add chopped onion and garlic clove with olive oil and cook on low heat until the onion is translucent but getting to be a bit brown but juicy.
Let everything cool, and then stick it in the processor with the beans.
Now you have chickpeas, carrots, onions, and garlic in olive oil, and the vegetable broth.
You need to do the chickpeas first, because they can get nice and fluffy, and that makes a difference. Whir them up with some broth (better if the broth is COLD) and the oil of the carrot and garlic. Add the carrots and the rest of the cooked items. Put the oil from the carrot cooking in first, then do the cold broth.
Whip until fluffy and transfer to a pot.. Add the chopped tomatoes and simmer for only about 30 minutes.