Fabulous Chick-Pea and Carrot Soup

Written by Azuri

A guilt-free yet nutritious something to keep you warm and satiated during winter.

Serves: 4

Ingredients:

1 1/2 tbsp	Olive oil
1 medium	Onion, peeled and diced
2 cloves	Garlic, minced
3 large	Carrots, peeled and sliced
1 small	Sweet potato, peeled and sliced
16 oz	Canned cooked chickpeas, rinsed and drained
4 cup	Vegetable stock, low sodium
2	Lemon juice — or less to taste
	Salt and pepper to taste

To serve:

2 tbsp	Pumpkin seeds
2 tbsp	Sunflower kernels
6 tbsp	Coconut yogurt
	Fresh cilantro leaves, to garnish
	Crusty bread, sliced

Instructions for Fabulous Chick-Pea and Carrot Soup

Heat the olive oil in a large pot for over medium. Stir in the onions and garlic, and sauté for 3 minutes, stirring frequently.
Stir in the carrots, sweet potato, chick-peas, and vegetable stock. Cover and simmer for 30 to 35 minutes, or until the carrots and sweet potato are tender.
Remove from heat and puree using either a stick blender or transfer to a blender/ food processor in batches if necessary.
Return to the heat (in the cooking pot) then stir in the lemon juice, and season with salt and pepper to taste.
Reheat just to the boiling point and serve immediately.
Serve with a sprinkle of pumpkin seeds and sunflower kernels, a dollop or two of coconut yogurt and slices of your preferred style of crusty bread. Garnish with cilantro leaves and season with salt and pepper to taste.