Roasted Carrot and Chickpea Soup
Serves: 2
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2
cups Grated carrots
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1
cup Chickpeas
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1/2
tablespoon Chopped garlic
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1
teaspoon Fresh oregano
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1
tablespoon Balsamic vinegar
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Aged balsamic vinegar
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Olive oil
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Salt
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Black pepper
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Vegetable stock
- First roast the carrots at high temperature, then grate them and place on a bowl with the rest of the ingredients except the vegetable stock, aged balsamic vinegar and olive oil. Let marinate for 5 min.
- Then place on a pot with just enough vegetable stock to cover the ingredients and cook for 15 min. at low boil.
- Pure and serve with drizzled olive oil and aged balsamic vinegar.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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Also your ingredients list calls for carrots that are already grated. If you're supposed to roast them first then you need to tell us how many carrots we're starting with and then grating is just part of the recipe instructions.
Unless you're actually suggesting that we grate first and THEN roast the grated carrots, which makes a bit more sense I suppose.
Finally, what's the point of marinating for 5 minutes when everything is going to be puréed and therefore completely incorporated in the end anyway?
Sorry, but this recipe is both incomplete, riddled with typos and makes a couple of befuddling suggetions.
Roast at what temperature?
For how long?
If you're not going to give a time OR a temperature you need to at least explain to what point they should be roasted. (just tender, browning at edges, charred, etc)
Meanwhile how do you grate carrots *after* they've been roasted? And why is that step even necessary when they're just going to be puréed anyway?
It's purée not pure and I assume we should be putting things IN the pot not ON it? :)
I love the idea of carrot chickpea soup, but this recipe is seriously in need of an editors help. Nonetheless I appreciate your sharing it as it's simple enough an idea that I'm pretty sure I can wing it, so thanks for the inspiration despite all the of the critique!
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