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Happy Carrot Soup with Roasted Chickpeas

Happy Carrot Soup with Roasted Chickpeas step-by-step recipe | vegelicacy.com
"Nothing makes a cold and grey day more cosy than a bowl of hot and yummy vegetable soup. Warm your spirit with this lovely carrot soup!"

Ingredients Serves 6

  • 2 lb/1 kg carrot
  • 1 onion
  • 5 cloves garlic
  • 1 oz/30 g parsley
  • 2 cups canned or cooked chickpeas
  • 3 tbsp oil
  • 1 tsp caraway seeds
  • 1.5 tsp salt
  • 1/2 tsp coriander

Method

  1. Peel and cut the carrot into small cubes or matchsticks. Peel and dice the onion. Peel and chop up the garlic cloves and fresh parsley.

    Happy Carrot Soup with Roasted Chickpeas
  2. In a large pot heat up 2 tbsp oil over medium heat. Saute the onion, garlic and carrot for 15 minutes, stiring from time to time.

    Happy Carrot Soup with Roasted Chickpeas
  3. Add 6 cups (2.5 pints or 1.2 litre) of water and bring to boil on a high heat. Add 1 tsp salt, 1/2 tsp caraway seeds and 1/2 tsp ground coriander. Then reduce heat to minimum, cover the pot and cook for 20-30 minutes until the carrot is very soft.

    Happy Carrot Soup with Roasted Chickpeas
  4. Meanwhile, toss together preliminary cooked chickpeas with 1 tbsp oil, 1/2 tsp caraway seeds and 1/2 tsp salt. Alternatively, use canned peas (without liquid).

    Happy Carrot Soup with Roasted Chickpeas
  5. Preheat the oven to 400 F (200 C) degrees. Spread the chickpeas on a baking dish and roast them in the oven for 20 minutes. Stir them several times.

    Happy Carrot Soup with Roasted Chickpeas
  6. Puree soup with a hand blender until it's perfectly smooth. Serve in a bowl, spinkle with the chopped parsley and a spoon of crisped chickpeas.

    Happy Carrot Soup with Roasted Chickpeas

Author: vegelicacy

Posted on: 17 February 2014

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: Blender

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