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Creamy roasted tomato + Carrot soup!
By @youeatlikearabbit
WHAT YOU NEED
roast:
5 tomatoes on the vine, quartered
5 cloves garlic, smashed with knife left whole
1/2 onion, roughly chopped
salt + pepper
olive oil, optional
boil:
6 carrots, roughly chopped
4 cups broth
blend:
1 can chickpeas, drained and rinsed
1 cup water
1 t salt
2 t apple cider vinegar
pepper, to taste
HOW TO MAKE
Preheat oven to 425 degrees, place the vegetables on a baking pan and lightly drizzle with olive oil. Evenly season with salt and pepper. Bake in oven for 25-30 minutes.
While vegetables are cooking, bring 4 cups of broth to a boil and add carrots. Cover and reduce to a simmer until fork tender.
Transfer carrot/broth mixture to a blender. Blend on high for at least 1 minute until smooth. Transfer back into soup pot. Transfer roasted vegetables into blender next, along with the chickpeas, water, salt, pepper to taste, and apple cider vinegar. Blend on high speed for at least 1 minute, until smooth. Transfer to large soup pan with carrot mixture. Bring to a simmer until hot to serve.
I highly suggest serving this with cornbread!
optional toppings:
parsley
basil
green onions
crunchy chickpeas
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