As the weather starts to get colder, I find myself wanting to make warm soups and comfort food. I hadn't had much in the way of carrot soups until now, nor soup with apple, so here we have a soup with both (and my good friend chickpea!). This recipe is also vegetarian, and I believe could also be vegan if you left out the dairy, or substituted it with something. I'm not sure how many "normal" portions it makes, but in my measurement system, this recipe yields one bowl, and 2 mason jars worth.
Ingredients
1 small white onion, chopped
5-6 carrots, peeled and chopped
2 small apples, chopped (with skin)
16oz can chickpeas, drained and rinsed
2 cups vegetable broth
1/2 to 1tsp smoked (or regular) paprika
1/2 cup half & half
3/4 tsp cinnamon
1/4 tsp nutmeg
olive oil
blender or food processor
1. Heat some olive oil in a medium-large pot on medium heat, adding the chopped onion and paprika. Cook, stirring occasionally for 5 minutes, or until the onion is somewhat translucent.
2. Add chopped carrots, apples, and chickpeas to the pot. Pour the vegetable broth in as well.
3. Cover and turn the heat up to medium-high heat. Cook for 15-20 minutes (or until carrots are cooked throughly), stirring occasionally.
4. Remove from heat and allow to cool for a minute. Pour contents of pot into your blender or food processor. Blend until there are no visible whole pieces.
5. Return pureed contents to the pan on low heat. Add the half and half.
6. Add the cinnamon and nutmeg, adjusting to your liking.
7. Serve hot with a sprinkle of cinnamon on top!
