Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!!
This is delicious!! Serve alone or with rice or noodles. Enjoy with Love and Laughter, Ciao Bella, Catherine xo
Total Steps
5
Ingredients
16
Tools Needed
9
Ingredients
- 29.0 oz. can of chick peas, drained
- 16.0 ounce package baby carrots
- 5.0 clove garlic, chopped
- 1.0 bunch fresh cilantro, chopped
- fresh oregano, chopped (or dashes of dried)(optional)
- fresh sage, chopped (or dashes of dried)(optional)
- 2.0 vine ripe tomatoes, quartered
- 1.0 grilled Jalapeño, chopped
- 0.5 cup instant potato buds
- 6.0 cup water
- 1.0 tablespoon instant chicken broth (Vegeta)
- dashes ground curry(optional)
- dashes ground cumin(optional)
- dashes Living the Gourmet Dry Spice Rub(optional)
- Olive oil, for drizzling(optional)
- squeeze lime juice, for garnish(optional)
Instructions
Step 1
Heat a griddle with a drizzle of olive oil and place the drained chick peas on the griddle with dashes of the ground curry, ground cumin, and Living the Gourmet Dry Spice Rub.
Step 2
Place the carrots in a food processor and chop finely.
Step 3
Heat a saucepan with a drizzle of olive oil and add the chopped cilantro, garlic, fresh sage, Jalapeño, and fresh oregano. Sauté for a minute or two, then add the chopped carrots and stir. Once the chick peas are grilled, add them to the carrots and mash down with a masher.
Step 4
In the saucepan, stir the instant potato buds into the carrot and chickpea mixture. Stir in the instant chicken broth. Add the 6 cups of water and stir everything together.
Step 5
Continue to simmer for a few more minutes. Serve warm with a squeeze of lime juice.