Carrot and Chickpea Soup
As we head into the cold seasons, Not only do I re-organize the kids closets; I also get out my soup recipes. Who doesn’t appreciate a nice warm bowl of soup on a cold and wet snowy day. I found some bento soup containers at an Asian market and thought they were just perfect for the kids. Nicely organized, I can pack them a soup and still give them a variety lunch option.
2 large chopped carrots
1 can of small chickpeas
3 tbsp olive oil
1 large chopped onion, tsp garlic powder or 1 freshly pressed clove of garlic
spaghetti (hand full)break up into little pieces
1 bayleaf, salt and pepper
1 tbsp of chicken broth
In a pot over medium heat, saute your chopped onion, bayleaf and garlic in olive oil. add your chopped carrots. let simmer . Take half a can of your chickpeas and add to pot. Add your chicken stock and water. Let everything simmer for another 5 minutes.
(remove the bayleaf now) Take a hand blender and blend your soup right in the pot (set the pot aside while you do this, off the heat)till creamy.
Once your soup is creamy, place it on the heat again and add the remaining can of chickpeas. Depending on how you like your soup you might want to add a little water if it’s too thick. I then add my broken up spaghetti and let it cook 8 minutes.
Season with salt and pepper to taste.
Let it cool.
(if you are having this for dinner, drizzle some olive oil right onto the bowls) ready to serve.