Cooking Notes: I pretty much followed the directions to a "t." I interpreted "a knob of butter" to be about 3 tbsp. I also used our Better Than Bouillon instead of a stock cube, like the recipe called for. And we didn't have/want to make any creme fraiche like the recipe calls for, so we just used a dollop of sour cream each! And lastly, it suggests using thyme, coriander or basil for the chickpeas, so I chose dried basil.
1 large onion
5 large carrots
4 large garlic cloves
A knob of butter (I used about 3 tbsp)
1 serving stock per 8 oz. water
S&P
Sour cream
16 oz. chick peas
Olive oil
Dried basil, for sprinkling
Begin to melt butter in a small pot. Chop the onion and garlic roughly and put it in the pot. Then chop the carrot and add it to the pot. Let this heat for a couple of minutes. Add 500ml of water (2 cups), the stock, and fresh ground S&P. Bring this to a boil, then reduce heat slightly and let it simmer until the carrots are soft, about 8-10 minutes.
Once the soup begins simmering, preheat the oven to 300 degrees. If using canned chickpeas, drain the can before spreading on a baking sheet. If using crockpot chickpeas, just place on a baking sheet. Drizzle a little oil, salt, and dried basil over the chickpeas, stirring everything to season evenly. When oven is heated, place baking sheet in and toast chickpeas until golden, about 10-15 minutes.
Once the soup is done simmering, remove from heat and allow a few minutes to cool. Then place the soup in a blender, mixing it until it is smooth but not runny. Add one extra clove of garlic and blend some more. Pour mixture back into pot to keep warm until chickpeas are done. Serve with sour cream and sprinkle toasted chick peas on top. Enjoy immensely!
Recipe: Shape Me Up: Carrot Soup
No comments:
Post a Comment