Carrot, Chickpea & Garlic Slow Cooker Soup
This soup is absolutely delicious for colder days, or whenever you would like healthy comfort food. It is full of healthy ingredients and the Moroccan flavors make it hard to tell it’s a carrot soup!
You can make this without a slow cooker, in about 30 minutes, if you bring everything to a boil in a pot, and then allow to simmer.
I just love the fact that on super busy days, you can throw everything together in a slow cooker in 20 minutes. Let it cook during the day, and by the time your day is done, you have a delicious meal ready!
1 medium yellow onion, chopped
3 cloves garlic, minced
1/4 teaspoon curry powder
1/4 teaspoon tumeric
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/2 pound carrots, peeled and coarsely chopped
2 cups chickpeas, rinsed
3 gourmet Roma tomatoes, chopped
6 cups veggie or chicken broth
¼ cup olive oil or coconut oil
- Place the olive oil in the slow cooker, and turn the heat to high.
- Add the rest of the ingredients and allow it to cook for about 6 hours. Chickpeas take awhile to cook, so if you wish to shorten the amount of time it takes, simply soak them overnight.
- Once cooked, use an immersion blender to blend everything together until you get the texture you want.
- Serve with a spoonful of yogurt on top, if desired. Pairs well with a baguette, pita, or even Kale chips!