• Dutch oven with lid
• wooden spoon
• blender

• 2 T olive oil
• 2 carrots, diced
• ¾ c onion, minced
• ½ c red bell pepper, minced
• 2 cloves garlic, minced
• ¾ t cumin
• 15 oz chickpeas, soaked and cooked or canned, drained, and rinsed
• 3 c vegetable stock
• 2 T lemon juice
• 2 t fresh thyme, minced
• ½ t ground pepper
• ¼ t turmeric
• dash cayenne pepper
• salt
• 1 T parsley, minced
• several T red pepper coulis or harissa
• cracked black pepper

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.

Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

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