By Dristi

By Dristi

10 Steps Chickpea Carrot Soup: Quick and Tasty!

2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, minced 4 carrots, chopped 1 teaspoon cumin

Gather Your Ingredients

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for 2-3 minutes, until the onion is translucent .

Saute the Onion and Garlic

Add the chopped carrots to the pot and stir to combine with the onion and garlic. Saute for an additional 5 minutes, until the carrots start to soften.

Add the Carrots

Add the cumin, coriander, and smoked paprika to the pot and stir to combine with the vegetables. Saute for an additional 1-2 minutes, until the spices are fragrant.

Add the Spices

Add the drained and rinsed chickpeas to the pot, followed by the vegetable broth. Stir to combine and bring the mixture to a simmer.

Add the Chickpeas and Broth

Reduce the heat to low and let the soup simmer for 15-20 minutes, until the carrots are tender and the flavors have had a chance to meld together.

Simmer the Soup

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches

Puree the Soup

Taste the soup and add salt and pepper as needed. You can also adjust the spices to your liking at this point.

Adjust Seasonings

Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired. Serve hot and enjoy!

Garnish and Serve

This chickpea carrot soup is not only quick and easy to make, but it's also packed with protein and fiber from the chickpeas and vitamins from the carrots.

Store and Reheat

With these 10 steps, you can easily make a comforting and delicious one-pot vegan spaghetti that will warm you up on even the coldest of nights.

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