Cream of carrots, ginger and orange
97 recipes
Cream of carrots with crunchy chickpeas
ingredients
servings
2
Carrots
500 oz
Red potatoes
250 oz
Vegetable broth
1 fl oz
Onions
1 unit
Precooked chickpeas
200 oz
Garlic
1 wedge
Extra virgin olive oil
to taste
Salt
to taste
Pepper
to taste
Parsley
1 sprig
soups from Italy
Cream of carrots with crunchy chickpeas
Cream of carrots with crunchy chickpeas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The velouté of carrots and crunchy chickpeas is a first dish saziante, colorful and lively. Ideal for warming up during the winter or to be tasted lukewarm when temperatures rise a little
preparation
step 1
Peel and cut carrots into slices; clean and cut the onion finely; peeled and cut the potatoes into cubes. Then put all the vegetables in a saucepan and brown them with a little extra virgin olive oil.
step 2
When the onion is well browned and the other vegetables lightly browned, add the hot stock and cook for about 30 minutes or until they are well cooked and they will easily smash.
step 3
Meanwhile in a non-stick pan heat a little oil and when it is hot add the chickpeas precooked and the peeled garlic clove, then brown them until they are golden brown, then season with salt and pepper. If necessary, put the chickpeas to dry
step 4
on a sheet of absorbent kitchen paper to remove excess oil. Once the vegetables are cooked, blend with a minipimer to obtain a smooth and homogeneous cream; if you get a cream too liquid put the cream on the fire and let it cook a few more
step 5
minute to make it narrow according to your tastes. Season with salt and pepper and serve the soup in soup dishes garnishing with crispy chickpeas. If you like, you can sprinkle some chopped parsley and a spoonful of sour cream or Greek yogurt.
