Creamy Carrot & Hummus Soup
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 227g Summer Fresh Original Hummus
- 1/4 cup Olive Oil
- 3 cups of favourite Vegetable (carrots, sweet potato or squash) peeled & chopped into 1-inch cubes
- 1 medium, Yellow Onion chopped
- 3 Garlic Cloves, minced
- 3 cups Vegetable stock
- 1 3/4 cups water
- 2 tsp Salt
- 1 tsp ground cumin
- 3 tablespoons feta cheese, crumbled
- 2 Tbsp Pumpkin Seeds, toasted
- 2 Tbsp Chickpeas, roasted
Directions
- Heat 2 tablespoons olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender and translucent, about 4 minutes. Add 3 cups of cubed vegetable, vegetable stock, water, cumin and 1 teaspoon salt; bring to a simmer. Cover and reduce heat to medium-low; cook for 25-30 minutes or until vegetables are tender.
- Take pot off the stove and use an immersion blender to puree the soup until smooth. Add 4 heaping tablespoons of Summer Fresh Original Hummus into the mixture and blend again until soup is smooth and creamy. Ladle soup into bowls; add one teaspoon of hummus to the top of the soup, drizzle with olive oil, and sprinkle with crumbled feta cheese, pumpkin seeds, roasted chickpeas and enjoy!
