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Ingredients

Serves:
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chickpeas 200 g
ground paprika 1 tsp
sea salt 1 tsp
carrot 600 g
olive oil 1 tbsp
provencal herbs 1 tbsp
garlic 2 cloves
tomato paste 1 tbsp
ground curry ½ tsp
boiling water ½ tsp
water 600 ml
thyme 2 sprigs

Nutritional information

cal
72,84
prot
3,36
fat
1,61
carbs
11,74
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Carrot cream soup with crunchy chickpeas

Carrot cream soup with crunchy chickpeas

Ingredients

Carrot cream soups are very tasty! And this soup takes little effort and time to make, as the vegetables are baked in the oven and then blended till smooth. Due to baking, the soup gets a much more rich flavour. This healthy soup is even more attractive for those who prefer healthy food because of the chickpeas. Chickpeas are not so wide-spread is Russia but in Eastern countries they are eaten almost every day because of their nutritive potential. Due to the high fibre content, chickpeas benefits digestion, is good for heart and regulates the amount of sugar in blood. It provides energy that is used gradually. Soups with chickpeas are a good idea for Lenten. And to make to soup even better, let’s bake some of the chickpeas as well!


Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Prepare the chickpeas is advance. Soak it for several hours (or overnight) in cold water. Change the water and boil the chickpeas till done. Drain them in the colander and pour them onto paper towels. Transfer half of the chickpeas onto a baking sheet layered with parchment. Sprinkle with paprika and sea salt and bake in the oven at 200°C for 30-40 mins. Stir the chickpeas 2-3 times while baking.

2
Done

Step 2

Peel the carrots and cut into pieces. Put into the bowl, add olive oil, provencal herbs and peeled garlic. Mix everything to distribute the spices evenly.

3
Done

Step 3

Put the carrots into a baking form layered with foil in one layer. Bake for about 30 mins.

4
Done

Step 4

Put the remaining chickpeas into a blender bowl before the carrots are done.

5
Done

Step 5

Add the carrots with their juices to the chickpeas, season to taste, add 1 tbsp tomato paste and the spices (curry and turmeric). Add 600 ml boiling water and blend till smooth.

6
Done

Step 6

Adjust the thickness to your taste, reheat the soup.

7
Done

Step 7

Pour into plates, sprinkle with crunchy chickpeas and thyme leaves.

8
Done

Step 8

Carrot cream soup is done. Enjoy your meal!

Tips:

1. If you want, you may use canned chickpeas.
2. You may use white beans instead of chickpeas. In this case add all the cooked beans to the soup without baking them.

Carrot cream soup with crunchy chickpeas

Carrot cream soups are very tasty! And this soup takes little effort and time to make, as the vegetables are baked in the oven and then blended till smooth. Due to baking, the soup gets a much more rich flavour. This healthy soup is even more attractive for those who prefer healthy food because of the chickpeas. Chickpeas are not so wide-spread is Russia but in Eastern countries they are eaten almost every day because of their nutritive potential. Due to the high fibre content, chickpeas benefits digestion, is good for heart and regulates the amount of sugar in blood. It provides energy that is used gradually. Soups with chickpeas are a good idea for Lenten. And to make to soup even better, let’s bake some of the chickpeas as well!

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 1 hour

Ингредиенты

  • 200 g chickpeas
  • 1 tsp ground paprika
  • 1 tsp sea salt
  • 600 g carrot
  • 1 tbsp olive oil
  • 1 tbsp provencal herbs
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • ½ tsp ground curry
  • ½ tsp boiling water
  • 600 ml water
  • 2 sprigs thyme

Способ приготовления

  • Prepare the chickpeas is advance. Soak it for several hours (or overnight) in cold water. Change the water and boil the chickpeas till done. Drain them in the colander and pour them onto paper towels. Transfer half of the chickpeas onto a baking sheet layered with parchment. Sprinkle with paprika and sea salt and bake in the oven at 200°C for 30-40 mins. Stir the chickpeas 2-3 times while baking.

  • Peel the carrots and cut into pieces. Put into the bowl, add olive oil, provencal herbs and peeled garlic. Mix everything to distribute the spices evenly.

  • Put the carrots into a baking form layered with foil in one layer. Bake for about 30 mins.

  • Put the remaining chickpeas into a blender bowl before the carrots are done.

  • Add the carrots with their juices to the chickpeas, season to taste, add 1 tbsp tomato paste and the spices (curry and turmeric). Add 600 ml boiling water and blend till smooth.

  • Adjust the thickness to your taste, reheat the soup.

  • Pour into plates, sprinkle with crunchy chickpeas and thyme leaves.

  • Carrot cream soup is done. Enjoy your meal!

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Lemon and mulberry sauce
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