Ingredients for - Carrot puree soup with chickpeas
How to cook deliciously - Carrot puree soup with chickpeas
1. Stage
Rinse the chickpeas. If you cook chickpeas yourself, then take 200 grams. (You can also use white beans instead of chickpeas, but then you do not need to fry them on a baking sheet - all the beans go into the soup!) Put half of the chickpeas in a heatproof dish or on a small baking sheet covered with baking paper. Sprinkle with paprika and sea salt and place in a preheated 200°C oven for about 30 minutes, stirring occasionally.
2. Stage
Peel carrots and cut into rounds. Put them in a bowl, add olive oil, provenza herbs and garlic cloves. Mix well so that the spices are distributed over the carrots.
3. Stage
Place the carrots in a foil-lined mold and spread evenly. Bake in the oven at 200°C until tender, about 25-30 minutes.
4. Stage
When the carrots are ready, place the remaining chickpeas in the bowl of a blender.
5. Stage
Add baked carrots, salt, pepper to taste, add tomato paste and spices (curry, turmeric). Pour in the desired amount of boiling water and whisk everything until mashed!
6. Stage
You can adjust the thickness of the soup to your liking! Warm up the mashed potato soup and serve.
