Roasted Carrot and Chickpea Soup
A creamy, warm vegan soup made with roasted vegetables, garlic, and chickpeas
- 6-8 large carrots, roughly chopped
- 3 cans chickpeas, drained and rinsed
- 1 large onion, roughly chopped
- 1 head of fresh garlic
- 2 T olive or vegetable oil, plus a smidge more
- 4 c vegetable stock or water
- 1 c water
- 1 t Better Than Bouillon, Roasted Garlic flavor
- 1 t cumin
- 1/4 t white pepper
- Salt and pepper to taste
DirectionsPreheat oven to 350F. Peel and roughly slice carrots and onions. Drain and rinse 3 cans of chickpeas.
Add carrots, chickpeas, and 2 T olive oil to a large mixing bowl. Mix until everything is coated in oil. Turn out onto two foil-lined baking pans. Sprinkle with salt and pepper. Roast for 20 minutes.
Remove from oven and stir a bit. Add the onions and roast for another 20 minutes. Remove and set aside.
Turn up the oven to 400F. Cut the top off the head of garlic – enough to expose the tops of the cloves. Drizzle with a tiny bit of oil, and wrap in foil. Roast for 30 min and allow to cool enough that you can touch it.
Use a blender to combine the roasted vegetables, garlic (squeeze the roasted garlic out of the skins), and stock. (I did mine in 3 batches.) Add to a stockpot and heat on low.
Mix the Better Than Bouillon paste and water. Add the bouillon mixture, any remaining stock, the cumin, and the white pepper to the soup. Heat through.