Roasted Carrot and Chickpea Soup

By • April 8, 2014 2 Comments

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Serves 2

  • 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
  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.

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