Carrot and Balsamic Soup

Carrot soup in a dark bowl with a spoon next to it.


2 cups Grated carrots
1 cup Chickpeas
1 tsp Fresh oregano
1/4 cup Balsamic, Shallot & Black Garlic Spread 
Aged balsamic vinegar
Olive oil
Black pepper
Vegetable stock


Preheat oven to 400ºF. Peel and cut carrots on a diagonal, each piece should be 1/2 inch thick. Place on a baking sheet and toss in olive oil and a pinch of salt. Roast until caramelized on edges and easily pierced with a fork, approx 25-40 minutes, toss halfway. Place in a pot with chickpeas, fresh oregano, Balsamic, Shallot & Black Garlic Spread. Add enough vegetable stock to cover the ingredients and bring to a boil. Let simmer for 15 minutes on low heat. Carefully transfer items to a blender and blend before serving.

Notes: while carrots are baking, you can also brush on Balsamic, Shallot & Black Garlic Spread when there is 10-15 minutes left. This will allow the spread to settle with the carrots for more flavor. You can also add full fat coconut milk into mixture while simmering to create more of a creamy soup.