Carrot and Chickpea Soup
Courtesy of Marge T.
2 lbs carrots (peeled and cut into small chunks)
10 cups water
1 vegetable stock cube
1 large onion (cut into small chunks)
1 can chickpeas (washed and drained)
1/4 tsp cinnamon
Dash or two mild curry powder
Dash or two ground coriander
Salt and pepper to taste
In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft. Once the carrots are soft, turn off the heat and blend everything in the pot. Add the chickpeas and blend into the soup. Add the rest of the ingredients and stir well. Add more spices if needed.
If the soup needs to be thickened, in a separate bowl, whisk together 1 tbs melted vegan margarine and 1 tbs flour. Slowly add 1/4 cup soy milk and whisk out any lumps. Stir this creamy mixture into the soup.
This soup tastes best the next day and it can be frozen.
See other recipes submitted by Chet Day