1. Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done. 2. Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously. 3. Add stock and bring to boil. 4. Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion. 5. Remove bay leaf and puree soup. 6. Add butter and lemon juice. 7. Simmer until heated through. 8. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
