Creamy soup without the cream! This silky spiced Moroccan Carrot Soup is thickened with chickpeas and screams comfort with every bite. Serve it as an appetizer or light lunch. i166 calories and 1 Weight Watchers SP
Yogurt and minced parsley for garnishif desired (leave off yogurt of vegan)
Instructions
Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat.
Add the onions and cook until tender, 5 to 6 minutes.
Add the remaining 1 teaspoon olive oil, then stir in the carrots and garlic. Cook for 3 minutes.
Stir in the cumin, coriander, cinnamon, ginger, cayenne and salt. Cook for 1 minute.
Stir in the vegetable broth and chickpeas. Bring to a boil, then lower heat slightly and cook at a lively simmer until the carrots are very tender, about 30 minutes.
Allow the soup to cool for about 10 minutes. In batches, puree the soup in a blender until smooth. Return to the saucepan to reheat.