Directions

1. Heat oven to 400
2. Chop onions, carrots, and garlic
3. Place onions, carrots, garlic, and toss with olive oil on a cookie sheet; roast for ~20 minutes until onions are translucent and carrots are tender.
4. Drain chickpeas (I like to keep the brine in the fridge to make a vegan meringue) and rinse the chickpeas until the water runs clear.
5. Combine roasted veggies with all other ingredients in a slow cooker. Cook on low for 1.5 hours. Or cook in a pot on the stove on low for 30 minutes stirring often.
6. Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.
7. I served with a dash of cinnamon and a toasted gluten-free baguette. Roasted chickpeas on top would also be scrumptious.