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!
What 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.)
Ingredients
- 1 tablespoon 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
Instructions
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.
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.
📖 Recipe
Garbanzo and Pea Soup With Ginger-Carrot Broth
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion
- 2 lbs of carrots cleaned and chopped
- 50 g chunk of ginger root ~ 2 in, chopped
- 8 cups chicken or vegetable broth
- 2 15 oz cans garbanzo beans chickpeas
- 1 pound bag of frozen peas
Instructions
- 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.1 tablespoon olive oil, 1 large sweet onion, 2 lbs of carrots, 50 g chunk of ginger root
- 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.8 cups chicken or vegetable broth
- Once the carrots are pureed in the broth, add the chickpeas and simmer for 10 minutes.2 15 oz cans garbanzo beans
- Add the peas, stir and simmer for 5 minutes before removing from the heat. This way the peas don't overcook.1 pound bag of frozen peas
- That's it! The soup took me pretty much 30 minutes from start to end and I enjoyed it for lunch yesterday.
Krista
That looks and sounds absolutely delicious!