Ingredients - Carrots - Yellow onion - Thyme - Extra Virgin Olive Oil - Vegetable broth - Cooked Chickpeas - Fresh Kale - Salt & Pepper
1
Drain and rinse the chickpeas, then pat dry on baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Roast in 400F oven for 25 minutes.
2
Dice carrots and onion. Finely slice Kale. Saute the kale in olive oil, then remove and set aside.
3
To the pan, add olive oil the carrots, thyme, onions, and a pinch of salt and pepper. Add half of the chickpeas to the pot. Rough chop the remaining roasted chickpeas.
4
Add the vegetable broth to the carrots and bring to a boil. Reduce to a simmer and cover for 10 minutes
5
pour it into a blender and blend until you get a smooth creamy consistency.
6
Pour the carrot soup back into the pot and bring to a low simmer. Mix in the cooked kale. Plate the soup and garnish with roasted chickpeas.