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Carrot Soup Recipe with Roasted Chickpeas

Becky
  • 50 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

2

lbs carrots, (sliced 1 inch thick)

1

medium onion, (chopped)

4 cloves

garlic, (minced)

1/2 tsp

cumin

1/4 tsp

coriander

red pepper flakes

4 cups

vegetable broth

roasted chickpeas

greek yogurt, (mixed with chopped herbs garlic and lemon juice*)

parsley

za'ahtar