Silky Tomato Hummus Soup

This Silky Tomato Hummus Soup is the reliable remedy for cold and flu season that is filled with tons of antioxidants and immune-boosting ingredients to keep you lighter all season long!

A cook sure am sad to see summer go, but seriously couldn't be more excited to kick off the fall season! Not only does it bring us cooler weather and gorgeous foliage, but this means football season, pumpkin spice lattes and of course breaking out those boots and scarves! Unfortunately all good things have their down sides and with fall comes the dreaded cold and flu season…..which

Luckily for you this Silky Tomato Hummus Soup is the reliable recipe to battle all those unwanted colds that come with the changing seasons and it couldn't be any easier to make! This soup is also packed with so much incredible flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay lighter and no

What goes in

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 cup baby carrots, halved
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 1/2 cups vegetable broth
• 2 (28 ounces) cans whole tomatoes
• 1/2 cup traditional hummus, or roasted garlic
• 1 (13.5 ounces) can coconut milk
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 2 teaspoons paprika
• 2 to 3 sprigs of thyme
• 1 (15 ounces) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt

How it comes together

1. In a large pot or dutch oven, heat oil over a lively burner and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until the aroma shows.
2. Pour in the vegetable broth along with the rest of the ingredients, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
3. To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. Use a wide bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
4. After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed.
5. Pour soup into bowls and top with crunchy chickpeas. Serve and enjoy!