Description Edit

Always check the ingredients to make sure the product is vegan.

Ingredients Edit

Directions Edit

  1. In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft.
  2. Once the carrots are soft, turn off the heat and blend everything in the pot.
  3. Add the chick peas and blend into the soup.
  4. Add the rest of the ingredients and stir well.
  5. Add more spices if needed.
  6. If the soup needs to be thickened, in a separate bowl, whisk together 1 tbsp melted vegan margarine and 1 tbsp flour.
  7. Slowly add ¼ cup soy milk and whisk out any lumps.
  8. Stir this creamy mixture into the soup.
  9. This soup tastes best the next day and it can be frozen.

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