Perfect chickpeas and carrot Mexican soup
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Make the caldillo! Blend tomatoes, onion, garlic and salt.
Blend until smooth. Pour into a soup pot with a tablespoon of oil and let it simmer for 5 minutes.
Add sliced carrots and chickpeas.
Add water to loosen the caldillo a bit. Cover and cook for 10-15 minutes.
Serve in bowls and squeeze a bit of lime juice.
Finish with fresh cilantro and a pinch of salt.
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Ale Graf Piloncillo&Vainilla
I am a Mexican food lover and wellness pusher who follows a plant- based diet.
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