This recipe uses blended chickpeas in the base adding plant based protein as well as a super creamy consistency without the use of dairy. I hope you enjoy your cozy nights in with this bowl of soup!
WHAT YOU NEED
5 tomatoes on the vine, quartered
5 cloves garlic, smashed with knife left whole
1/2 onion, roughly chopped
salt + pepper
6 carrots, roughly chopped
4 cups broth
1 can chickpeas, drained and rinsed
1 cup water
1 t salt
2 t apple cider vinegar
pepper, to taste
HOW TO MAKE
Preheat oven to 425 degrees, place the vegetables on a baking pan and lightly drizzle with olive oil. Evenly season with salt and pepper. Bake in oven for 25-30 minutes.
While vegetables are cooking, bring 4 cups of broth to a boil and add carrots. Cover and reduce to a simmer until fork tender.
Transfer carrot/broth mixture to a blender. Blend on high for at least 1 minute until smooth. Transfer back into soup pot. Transfer roasted vegetables into blender next, along with the chickpeas, water, salt, pepper to taste, and apple cider vinegar. Blend on high speed for at least 1 minute, until smooth. Transfer to large soup pan with carrot mixture. Bring to a simmer until hot to serve.
I highly suggest serving this with cornbread!