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Ingredients:
- 1 head garlic
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15 oz) cans chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the preheated oven for 30-40 minutes, or until the garlic cloves are soft and caramelized. Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the dried thyme, dried rosemary, and smoked paprika, and cook for an additional minute until fragrant.
- Add the vegetable broth and roasted garlic cloves to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth and creamy.
- Return the soup to the pot if necessary, then add the drained and rinsed chickpeas. Simmer for another 10 minutes to heat through and allow the flavors to blend.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 780mg
- Total Carbohydrates: 34g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 9g
Enjoy the comforting flavors of this vegan roasted garlic chickpea soup!