Carrot soup with chickpeas

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 800 g chickpeas from the can
• 3 tbsp olive oil
• ½ tsp sweet paprika powder
• ½ tsp cumin
• 1 liter vegetable broth
• 2 spring onions
• Parsley
• Salt and pepper, black, from the mill
• 1 pinch(s) of sugar
• e.g. parsley and spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Dice the onions and garlic, and cut the carrots into bite-sized pieces. Rinse the chickpeas in cold water and drain. Heat the oil and sauté the onions and garlic until translucent. Briefly sauté the carrots and chickpeas. Season with paprika, cumin, and salt, and pour in the vegetable stock. Simmer gently for about 10 minutes. Remove 4 tablespoons of chickpeas and purée the rest of the soup until finely chopped. Add the pinch of sugar and season again. Return the reserved chickpeas to the soup. Garnish with parsley and spring onions before serving.