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Slow Cooker Ginger Carrot and Chickpea Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 medium carrots, peeled and sliced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste

Instructions
 

  • Add the diced onion, sliced carrots, minced garlic, and grated ginger to the slow cooker.
  • Pour in the drained chickpeas and vegetable broth.
  • Sprinkle the cumin and turmeric over the mixture, then season with salt and black pepper.
  • Stir everything well to distribute the spices evenly.
  • Cover the slow cooker and cook on low for 6 to 8 hours, until the carrots are soft.

Notes

Mash a few chickpeas with a fork right in the pot before serving if you want a slightly thicker texture. The ginger stays bright because it goes in at the start, so taste and add a little more at the end only if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker