 Here's a great way to get some carrots as well as those fiber-rich chickpeas into your diet. For another layer of flavor, add some baby spinach during the last few minutes of cooking.
2 pounds carrots, peeled and cut into small chunks
1 large onion, diced
1 vegetable stock cube
1 can chickpeas, 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 the chickpeas and blend into the soup. Add the remaining ingredients and stir well. Add more spices if needed.
If you prefer a chunkier soup, remove a cup or two of the soup and puree it in a blender or food processor, and return the pureed soup to the original pot. |
