Curried Carrot Soup with Crunchy Chickpeas | Neilson Dairy

Ingredients

• 30 mL (2 tbsp) of Neilson butter 
• 1 can (540 mL) of chickpeas, rinsed, drained, and thoroughly dried
• 2 mL (1 tsp) of Madras curry powder
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 mL (½ tsp) of turmeric
• 454 g of carrots, peeled and chopped into rounds
• 1 L (4 cups) of chicken broth
• 60 mL (¼ cup) of Neilson 35% cream
• Sea salt and black pepper