Carrot soups - this is very tasty! And this dish is among easy and healthy soup recipes because the vegetables are simply baked in the oven, and then crushed in a blender. As a result, thanks to the baking process, the soup has an even more pronounced and rich taste! Healthy soup becomes more attractive to followers of vegan food due to chickpeas in its composition.
- chickpea : 200 g
- paprica : 1 tsp
- salt : 1 tsp
- carrots : 600 g
- olive oil : 1 Tbsp
- herbes de Provence : 1 Tbsp
- garlic : 2 clove
- tomato paste : 1 Tbsp
- curry : 0.5 tsp
- turmeric : 0.5 tsp
- Hot boiling water : 600 ml
Stages of cooking
Prepare the chickpeas in advance. Soak it in advance for several hours in cold water. Then change the water and boil chickpeas until done. Ready chickpe drain and lightly dry on a paper towel. Put half of chickpea on a small baking sheet covered with parchment paper. Sprinkle with paprika, sea salt and put in an oven preheated to 200 degrees for 30-40 minutes, mix the chickpets two or three times during cooking.
Peel and chop the carrots. Put in a bowl, add olive oil, çêùìôòñó herbs and peeled garlic. Mix everything.
Put the carrots in the form, covered with foil, and evenly distribute in one layer. Bake in the oven at 200 degrees until ready, 30 minutes
By the time the carrots are ready, put the remaining boiled chickpeas into the blender bowl.
Add baked carrots to chickpea with all the remaining oil and spices on the foil, salt and pepper to taste, put a spoonful of tomato paste and spices (curry, turmeric). Pour in 600 ml of boiling water and whip everything to a smooth state.
Adjust the thickness of the soup according to your preferences.
Spread the soup in plates, sprinkle it on top with crispy chickpeas and fresh thyme leaves.