Thick and Comforting Carrot Soup with Chickpea Croutons
Ingredients
- 1 large diced onion
- a little olive oil or veggie broth
- 3 tbsp minced ginger
- 2 lbs carrots, peeled and cut into 1/2-inch rounds
- 1/4 cup rolled oats
- 5 cups veggie broth
- 1 tsp lemon juice
- salt and pepper to taste
Preparation
Use a large pot. Sauté 1 large diced onion in a little olive oil or veggie broth until softened, about 6-7 minutes.
Add 3 tbsp minced ginger and 2 lbs carrots (peeled and cut into 1/2-inch rounds). Mix well, adding more oil or broth if needed, and cover the pot.
Let carrots sweat over low heat for about 5 minutes, stirring occasionally to prevent browning.
Add 1/4 cup rolled oats and 5 cups veggie broth. Bring to a boil, then reduce heat and simmer partially covered until carrots are very tender, about 20-25 minutes.
Blend on high until creamy, adding more broth as desired.
Return to saucepan, reheat, and add 1 tsp lemon juice and salt and pepper to taste.
