Tuesday, August 2, 2011

Carrot + Chickpea Soup: Delicious Cold or Hot!

Sniffing around TasteSpotting.com (one of our favorite online resources for ingredient oriented recipes) we stumbled upon this feature from the For the Love Of Food blog. We thought our clients would be pleased to have this soup in their recipe boxes. Not only is it creamy and savory, it works in a plant-protein, is gluten and soy free, and can be served chilled or hot.We love a pot of soup that lends itself to versatility and this recipe fits that bill wonderfully. We're already envisioning bowls of parsnip+white beans punctuated with a bit of thyme come this fall.

Full recipe can be found here on For the Love of Food.

* To make Phase 1 compliant, omit the onions. 

*We ended up using 9 medium-sized carrots and it was just right. We also worked the soup through a mesh sieve resulting in a final product so velvety you won't miss the cream. Topped with a couple of edible flowers, this nutritious bowl is welcome on any gourmand's table!


  1. Thanks for featuring my recipe! Glad you enjoyed it and I hope your readers enjoy it as well! :)

  2. Thank YOU Sonnet! The soup was delicious and satisfying, a combo we're always aiming for.