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?Cream of carrot soup (thickened with oats!) and chickpea croutons?This is my absolute favorite carrot soup. I added roasted chickpeas for extra protein but that’s totally optional. I could eat this for breakfast, lunch or dinner…or all 3. Literally all day?.
?Recipe: (Use a large pot.) Sauté 1 large diced onion in a little olive oil or veggie broth until softened, about 6-7 minutes. Add 3 tbsp minced ginger and 2 lbs carrots (peeled, 1/2-inch rounds). Mix well (adding more oil or broth if needed) and cover pot. Let carrots sweat over low heat, about 5 minutes. Stir occasionally to prevent browning. Add 1/4 cup rolled oats and 5 cups veggie broth. Bring to a boil before reducing heat and simmer, partially covered, until carrots are very tender (about 20-25 minutes). Blend on high until creamy, adding more broth as desired. Return to saucepan. Reheat and add 1 tsp lemon juice and salt/pepper to taste.
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