This silky spiced Moroccan Carrot Soup is thickened with chickpeas and screams comfort with every bite. Serve it as an appetizer or light lunch. i166 calories and 1 Weight Watchers SP Heat 2 teaspoons olive oil in a large nonstick saucepan set over medium heat. Add the onions and cook until tender, 5 to 6 minutes.
Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
Stir in the cumin, coriander, cinnamon, ginger, cayenne and salt. Cook for 1 minute. Stir in the vegetable broth and chickpeas.
Chickpeas: I used canned chickpeas for ease, but soaking and cooking dried chickpeas (aka garbanzo beans) is a great option. If using the canned version, be sure to drain and rinse the chickpeas well before adding to the soup. Making creamy vegetable soups without adding any dairy is surprisingly easy.