in Soup Recipes

Carrot and chickpea soup

updated

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Ingredients for 4 servings:

  • 350 g carrot(s)
  • 3 potatoes
  • 440 g chickpeas from the can, drained
  • 1 liter vegetable broth
  • 150 ml plant-based cream (Plant Cream Cuisine) or coconut milk
  • 2 onions
  • 2 garlic cloves
  • oil
  • salt and pepper
  • cumin
  • 1 tsp mustard, vegan
  • 1 tsp almond butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the carrots, potatoes, onions, and garlic. Finely chop or press the onions and garlic, and finely dice the carrots and potatoes. Briefly fry or sauté everything with the chickpeas in a little oil, then deglaze with the vegetable stock. Cook over medium heat until everything is soft; this took me about 15 minutes. Now add the cream, mustard, and almond butter and puree everything. Season the soup to taste with salt, pepper, cumin, herbs, etc., but don’t be too sparing!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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