This Carrot, Chickpea & Garlic Slow Cooker Soup is absolutely delicious for colder days, or whenever you would like healthy comfort food. It is full of healthy ingredients and the Moroccan flavors make it hard to tell it’s a carrot soup!
You can make this without a slow cooker, in about 30 minutes. Simply bring everything in a pot to a boil, and then allow it to simmer.
I love the fact that on super busy days, you can throw everything together in a slow cooker in 20 minutes. Let it cook during the day, and by the time your day is done, you have a delicious meal ready!
Carrot, Chickpea & Garlic Slow Cooker Soup
Ingredients
1 medium yellow onion, chopped
3 cloves garlic, minced
1/4 teaspoon curry powder
1 1/2 pound carrots, peeled and coarsely chopped
2 cups chickpeas, rinsed
1/4 teaspoon Tumeric
2/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 gourmet Roma tomatoes, chopped
6 cups vegetable or chicken broth
¼ cup olive oil or coconut oil
Instructions
- Place the olive oil in the slow cooker, and turn the heat to high.
- Add the rest of the ingredients and allow it to cook for about 6 hours. Chickpeas can take a bit of time to cook. If you wish to shorten the amount of time it takes, simply soak them overnight.
- Once cooked, use an immersion blender to blend everything together until you get the texture you want.
- Serve with a spoonful of yogurt on top, if desired. This pairs well with a baguette, pita, or even Kale chips!
Enjoy!
