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Vegan Chickpea Carrot and Kale Soup

Made with a sage cashew cream sauce, this chickpea carrot and kale soup is so creamy, you will never know it's vegan!
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Ingredients Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 4-6 medium carrots (about 4 cups), sliced
  • 4 cups chopped kale, packed
  • 2 cans chickpeas, drained and rinsed
  • 6 cups vegetable broth
  • ½ tsp salt
  • ½ tsp pepper
Sage Cashew Cream
  • 1 ½ cups raw cashews, soaked in boiling water
  • 20-25 leaves fresh sage, depending on size
  • 2 garlic cloves,
  • ¾ cup vegetable broth
  • ¼ tsp salt
  • ¼ tsp pepper

Method
 

  1. Add cashews to a heat safe dish. Boil about 3 cups of water and pour over cashews until they are completely covered
  2. While water is boiling, chop garlic, onions, and carrots
  3. Heat 2 tablespoons of olive oil in a dutch oven or soup pan over medium heat
  4. Add onions to the pot and saute for 2 minutes, then add garlic and saute for another 20-30 seconds until fragrant
  5. Add carrots and saute another 2 minutes and add in salt and pepper
  6. Add drained chickpeas and 6 cups of vegetable broth to the pot, then cover and increase heat to high to bring to a boil
  7. Once boiled, reduce heat to low or medium/low and let simmer for 15-20 minutes or until the carrots are softened
  8. While the soup is simmering, drain and rinse your soaked cashews and add them along with all other cashew cream ingredients to a blender and blend until smooth
  9. Once the carrots are soft enough in the soup, stir in the kale until wilted
  10. Stir in the cashew cream until fully incorporated
  11. Taste and adjust salt and pepper to your desire and enjoy!

Notes

*Alternatively to covering the cashews with boiling water, you can soak them in regular water overnight, following the same steps to drain and rinse them before combining all ingredients for the cream sauce.