Today I begin Level 2 of the Nirahara Samyama program, and to celebrate I am sharing this delicious soup packed with flavor, protein, and vitamins!
This tasty vegan garbanzo, carrot, and tomato soup is perfect for an active lifestyle as it provides protein, and also the anti inflammatory properties in tomatoes. The cumin and turmeric offer antioxidants and detoxing power. This soup is both tasty and healthy!
*if you follow a sattvic vegetarian diet exclude garlic and onions.
1. Can of garbanzos drained
1/2 can diced tomatoes
2 chopped carrots
1 minced garlic clove and a small amount of diced onion (to taste).
2 cups vegetable broth and 1/2 cup water
Salt, pepper, turmeric, cumin, garlic powder, red crushed pepper and paprika to taste.
Squeeze of lemon juice (a small amount will add a nice zest to it).
1-2 tbsp of Olive oil (just enough to sauté the ingredients).
In a medium saucepan heat up the oil and then sauté the garlic and onion until the turn golden NOT BURNED
Add the carrots, tomatoes, and garbanzos and sauté for about 5 minutes. Add the both and water and all spices. Stir and bring to a boil. Lower the flame and simmer stirring occasionally for 20 minutes.
Let the soup cool and then blend to a creamy consistency. Enjoy!