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Carrot and Roasted Chickpea Soup with Kale and Thyme is a creamy, easy-to-make soup! It's great as a starter, but hearty enough to be a meal. It not only tastes delicious, it's also incredibly healthy. Make ahead and enjoy later to save time!
PREP Time
15 min.
COOK TIME
25 Min.
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2 cups Carrots diced ½ cup Yellow onion diced 1 Tablespoon Fresh thyme or 1 teaspoon dried thyme 1 ½ Tablespoons Extra Virgin Olive Oil 32 ounces Vegetable broth 1 can Chickpeas (15 ounces) 2 cups Kale, cut into strips and loosely packed Salt and pepper to taste
Drain the chickpeas, rinse and pat dry. Place on a lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat. Roast in 400F oven for 25 minutes.
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Dice carrots and onion. Finely slice Kale into thin strips.
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Heat a pot, add olive oil and the Kale with a dash of salt and pepper. Cook for just 2-3 minutes until Kale is wilted. Remove from pot and set aside.
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To the same pot, add olive oil, carrots, thyme, onions, pinch of salt and pepper. Sauté for 5 minutes stirring often, until slightly soft and onions are translucent.
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Add half of the roasted chickpeas to the pot with the carrots. Add the broth and simmer. Rough chop the remaining roasted chickpeas for garnish later.
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When the carrot soup is cooled a bit, pour it into a blender and blend until you get a smooth creamy consistency.
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Pour the carrot soup from the blender back into the pot and bring back to a low simmer. Add the cooked kale and mix to combine.
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