- 1 cup of vegetable stock
- ¾ cup of water
- ¼ cup of coconut water
- 5 large carrots
- ½ cup of dried chickpeas
- ½ of an avocado
- ¼ cup of spinach
- ¼ cup of onion
- 2 Tbsp. of coconut oil
- 2-3 drops of liquid stevia (or 2 tbsp. of natural sweetener)
- 2 Tbsp. of ginger
- 2 Tbsp. of garlic
- 2 Tbsp. of black pepper
- 2 Tbsp. of oregano
- 1 Tbsp. of kosher salt
- Fresh chives and parsley (for garnish)
Directions:
- Place the chickpeas into a bowl and add 2½ cups of water. Cover with a clean towel or lid. Soak the beans for about one hour.
- Drain the water from the chickpeas. Rinse chickpeas thoroughly.
- Place another 2½ cups of water in a pot with the chickpeas and let it come to a boil.
- Cook for about an hour until desired tenderness.
- Let cool and drain the water. Set to the side.
- Using the same pot, place 1 Tbsp. of coconut oil and water in pot and heat over a low-medium fire.
- Finely chop the carrots and onion and then add to pot. Cook on medium temperature until tender (about 10 minutes).
- Meanwhile, lightly sauté the spinach in a sauce pan with 1 Tbsp. of coconut oil and set aside when complete (4-5 minutes).
- When carrots and onions are fully tender, remove ¼ cup of them and set aside to cool. Place the rest in a blender followed by the vegetable stock, coconut water, and ¾ cup of water. (A hand held emulsifier may be used directly in the pot).
- Blend on medium speed until smooth.
- Finely chop the chives and parsley. Add them to blender and then blend on low for 30 seconds. Add stevia and seasonings and blend on low for another 30 seconds.
- Place the soup mixture back into the heated pot on stove.
- While the soup is heating up, add the ¼ cup of carrots/onion and the previously cooked chickpeas.
- Dice the avocado and spinach and place in the soup to top off.