Adventures in Healthier Eating with 2 Kids and a Picky Husband

Garbanzo and Pea Soup With Ginger-Carrot Broth

5 WWPP Posted by 3 years ago 1 Comments

When I’m sick all I crave is soup. Maybe it’s because I’m dehydrated or maybe it was my mom’s “cure all” of  homemade chicken noodle soup as a child that made an impression on me.

Either way when I’m feeling under the weather, soup is my go-to.

So yesterday I pulled out what I had, which included homemade chicken broth in the freezer and a bag of aging carrots in my produce drawer. Then I remembered the frozen ginger root and BOOM! Seed planted — Ginger Carrot Broth.

Ginger and carrot is a great combo alone, but the soup needed more “meat.” That’s when I spied the can of chickpeas. Great addition, I thought, but green… something green… hmmmmm….. PEAS!

Garbanzo and Pea Soup with Ginger Carrot BrothWhat a fun combo this ended up to be. The meatiness of the garbanzo beans, the sweet pop of the peas all in an awesome carrot-thickened broth with a hint of ginger root. Really yummy!

Here’s what I did… (This could easily be halved; I just happened to have 8 cups of frozen homemade broth so I had to make a big batch.)

  • 1 tbsp olive oil
  • 1 large sweet onion
  • 2 lbs of carrots, cleaned and chopped
  • 50g chunk of ginger root (~ 2 in), chopped
  • 8 cups chicken or vegetable broth
  • 2 15oz cans garbanzo beans (chickpeas)
  • 1 pound bag of frozen peas

Over medium-high heat, heat the oil in a soup pot and saute the onion, carrots and ginger until the onion becomes translucent and the carrots brown slightly.

Add the broth and bring to a boil. Lower the temp to medium and continue to boil until the carrots are soft. Puree with an immersion blender or transfer for a traditional blender.

Once the carrots are pureed in the broth, add the chickpeas and simmer for 10 minutes.

Add the peas, stir and simmer for 5 minutes before removing from the heat. This way the peas don’t overcook.

That’s it! The soup took me pretty much 30 minutes from start to end and I enjoyed it for lunch yesterday.

Chickpeas and Pea Soup with Ginger Carrot Broth

Since it made 16 total cups I’m making 2 cups a serving for a total of 8 servings. I actually froze half because I’m the only one eating it, of course. The Husband made some sarcastic comments I can’t share about how it looks like something he’d see in a toilet bowl. Whatever, he’s never been a fan of pureed soups. I, on the other hand, happen to love them.

Approx Nutritional Information per serving
Servings Amt per Serving
8 2 Cups
Calories Fat Fiber WWPs
290 4g 8g old: 5 new: 5
Sugar Sat Fat Carbs Protein
10g 0g 35g 7g

See other recipes using: carrots, Chickpeas, ginger, peas

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    February 26, 2015

    That looks and sounds absolutely delicious!