Chickpeas and red pepper coulis make a fresh and flavorful soup.
Heat oil over medium heat. Sauté carrots, onion, bell pepper, and garlic, stirring occasionally, until just starting to become tender, about 6 minutes.
Meanwhile, place chickpeas, 1 c stock, and lemon juice in blender and purée until smooth.
Add cumin to vegetables and stir for 30 seconds, then add chickpea purée, remaining stock, thyme, ground pepper, turmeric, and cayenne. Increase to high heat, bring to a boil, reduce heat, cover, and simmer until carrots are tender, about 10 minutes. Add parsley, taste, and adjust seasonings.
Ladle into bowls and garnish with a bit of red pepper coulis, cracked pepper, and a parsley sprig.
|Notes||Also try my recipe for Tunisian chickpea soup.
Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.
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Laura K. Lawless
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