Creamy Carrot Soup with Kale, Roasted Chickpeas and Thyme is a creamy, textured, easy-to-make soup! It's great as a starter, but hearty enough to be a meal with Kale and Chickpeas. Not only does this soup taste delicious, it's also incredibly healthy with vitamins, nutrients, fiber, and protein!
Preheat oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil for easy clean up later.
Drain the chickpeas and rinse with cold water. Pat dry with paper towel and place on the lined baking sheet. Drizzle with Olive oil and sprinkle with salt & pepper. Toss to coat each chickpea with seasoning. Place in preheated oven and roast for 25 minutes.
Dice carrots and onion. Finely slice Kale into thin strips.
Heat a medium pot and add 1 tsp olive oil and the Kale with a dash of salt and pepper. Cook stirring constantly for just 2-3 minutes until Kale is wilted. Remove from pot and set aside.
To the same pot, add another 1 Tbls olive oil, then add the carrots, thyme, onions, and a pinch of salt and pepper. Sauté for 5 minutes stirring every so often, until slightly soft and onions are slightly translucent.
Remove the chickpeas from the oven. Add half of the chickpeas to the pot with the carrots. Rough chop the remaining roasted chickpeas for garnish later.
Add the vegetable broth to the carrots and bring to a boil. Reduce to a simmer and cover for 10 minutes to steam until soft. Remove from heat and let start to cool.
When the carrot soup is cooled a bit, pour it into a blender and blend until you get a smooth creamy consistency.
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.
Plate the soup in a large bowl and garnish with roasted chickpeas.