I got the worst cold... it has been going on forever. It may be allergies too. I need to heal... vitamin A and C have been calling me and the answer I got back was carrot soup. I wanted to make this a complete meal, so I added protein rich chickpeas to the puree and a little bit of Indian spice. The result was a rich and filling nutritious meal that everyone in the family loved.
Carrot Chickpea Soup
by Diane Balch
simplelivingandeating.com
Preparation time: 20 minutes Serves: 4 - 6
Ingredients:
2 to 3 tablespoons of olive oil for sautéing
1 onion chopped
3 celery sticks chopped
1.5 pounds or so of carrots chopped
1 tablespoon of fresh ginger chopped
1/4 teaspoon of Garam Masala spice mix
1 teaspoon of fresh rosemary
salt and pepper to taste
6 cups of vegetable broth
1 can of chickpeas
Directions:
1) Heat oil in a large sauce pan on medium high.
2) Saute onions and celery. When they begin to wilt add the carrots. After a few minutes add ginger, garam masala, rosemary and salt and pepper.
3) When vegetables are all wilted and beginning to brown turn heat to high and add vegetable broth and chickpeas. Bring the soup to a boil and then turn down the heat and let it simmer for about 15 minutes. Turn off the heat. The longer you can let it sit the better.
4) Before serving puree the soup with an immersion blender or in small batches in a blender. Check salt and pepper to taste. A dollop of yogurt or sour cream is nice on top of this soup. Serve with crusty bread, naan, pita, or over basmati rice.
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