from The Garden of Vegan by Tanya Barnard and Sarah Kramer

1 medium onion, chopped
2-3 garlic cloves, chopped
1 large carrot, chopped
1 tbsp dark sesame oil
3 1/2 c cooked or canned chickpeas
1 14-oz can crushed tomatoes (I used fire roasted)
5-6 sun-dried tomatoes, chopped
1 tsp cumin
1 tsp dry mustard
1/8 tsp cayenne
1/8 tsp black pepper
1/2 tbsp apple cider vinegar
1 tbsp Braggs
2 c vegetable stock
2 tbsp tahini
1/4 c fresh parsley, minced

In a large soup pot on medium heat, saute the onions, garlic, and carrots in oil until the onions are translucent. Add the chickpeas, tomatoes, cumin, mustard, cayenne, pepper, vinegar, Braggs, and stock. Bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes or until carrots become tender. In a blender or food processor, blend 1/2 of the soup and tahini until smooth (be careful when blending hot liquids); return to pot. Stir in parsley and serve. Makes 4 servings.

Here is a list of reasons that this is my new favorite soup.
1. Sun-dried tomato chunks.
2. Beans!
3. I love the opportunity to use my immersion blender.
4. Perfect balance of sweet and savory. I think the fire-roasted tomatoes really added to that.
5. Thick and stew-like; with just a bit less vegetable stock, it could be a rice topper. (Beans and rice!)
6. The rest of the chunks. Not just of sun-dried tomatoes, but of the carrots and bean too.
7. It’s good for you!
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