Hi folks. So I came home from making soup at Sara's house. But I was so psyched about carrot ginger soup that I promptly made another the same day!
This soup uses the same basic recipe, but I omitted ginger and five-spice and added some herbs like sage and marjoram, and I roasted the chickpeas with lemon peper, not cayenne. I also used more carrots in ratio to liquid, so it was a thicker soup. Just don't ask me to decide which one I liked better!