Roasted Carrot And Chickpea Soup

1. 1

   First roast the carrots at high temperature, then grate them and place on a bowl with the rest of the ingredients except the vegetable stock, aged balsamic vinegar and olive oil. Let marinate for 5 min.

2. 2

   Then place on a pot with just enough vegetable stock to cover the ingredients and cook for 15 min. at low boil.

3. 3

   Pure and serve with drizzled olive oil and aged balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.