Description
A bowl of golden creamy vegetable soup made with carrots, chickpeas, and peas, finished with herbs and paired with warm rustic bread for the ultimate comfort dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, chopped
- 1 cup frozen peas
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add carrots, peas, and chickpeas. Stir to coat in oil and spices.
- Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 15 minutes, until vegetables are tender.
- Stir in coconut milk or cream, thyme, paprika, salt, and pepper. Simmer for 5 more minutes.
- Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky for texture.
- Serve hot, garnished with fresh parsley and a side of warm rustic bread.
Notes
For a thicker soup, reduce broth slightly or blend fully. You can also add potatoes or cauliflower for extra creaminess without dairy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg