Roasted Carrot and Chickpea Soup

Ingredients

• 2 cups Grated carrots
  
• 1 cup Chickpeas
  
• 1/2 tablespoon Chopped garlic
  
• 1 teaspoon Fresh oregano
  
• 1 tablespoon Balsamic vinegar
  
• Aged balsamic vinegar
  
• Olive oil
  
• Salt
  
• Black pepper
  
• Vegetable stock
  

Directions

1. 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.
2. Then place on a pot with just enough vegetable stock to cover the ingredients and cook for 15 min. at low boil.
3. Pure and serve with drizzled olive oil and aged balsamic vinegar.