Carrot-Chickpea Soup

Here’s a great way to get some carrots as well as those fiber-rich chickpeas into your diet.

Ingredients
2 pounds carrots, peeled and cut into small chunks
1 large onion, diced
1 vegetable stock cube
1 can chickpeas (garbanzo beans), rinsed and drained
¼ teaspoon cinnamon
Dash of mild curry powder
Dash of ground coriander
Salt and pepper

In a large pot, boil the carrots, onion, and stock cube in 10 cups water until the carrots are soft. Turn off the heat and, using an immersion blender, blend the soup until smooth. Add half of the chickpeas and blend into the soup as well. If you don’t have an immersion blender, strain the broth from the carrots and onions. Place the carrots and onions in a blender with a cup of the broth. With the pour lid open so that steam can release, blend until smooth. Add half the chickpeas and blend some more. (Be careful to stand back from the open lid, or put a clean dish towel over it so steam can escape but splatters from the blended ingredients will be stopped. This is HOT liquid and you don’t want to scald yourself.) Once everything is blended, return the mixture and broth to your soup pot.

Next,  Add the remaining ingredients and stir well. Add more spices if needed.

If you prefer a smoother soup, puree all the ingredients until it’s the consistency that you like.

Why We Love It
Hearty, healthy carrot chickpea soup recipe is really delicious. For another layer of flavor, add some baby spinach during the last few minutes of cooking.