Carrot  & Chickpea Soup

I had my wisdom teeth pulled out this week.  In anticipation of week of eating no solids, I concocted this delicious soup to help me have a nutritious meal so that I could keep up with my protein and vegetables.

You Will Need:

1 can of chickpeas

1 lb. of baby carrots

1 plum tomato diced

3 tablespoons of bullion

1 tablespoon of kosher salt

Water

1.  Drain and rinse chickpeas and put them into a large stockpot.

2.  Rinse carrots and mix them with the chickpeas and tomatoes

3.  Cover with water until the pot is ½ full

4.  Bring to a boil and then add bullion and salt

5.  Turn down heat and simmer for an hour.

6.  Allow to cool and then puree soup in a blender

7.  Pour back into the soup pot and reheat when you’re ready to eat.