Chickpea Creamy Vegan Soup

1. Cook pasta according to package directions. Set aside.

2. In a large saucepan or Dutch oven heat oil over medium heat. Add onion and carrot. Sauté until onion is softened and fragrant, about 5 minute.

3. Add herbs and sauté for about 1 minute.

4. Stir in tomatoes and broth, bring to a simmer, and cook for 15 minutes. Add vegan cheese.

5. Use an immersion blender or a regular blender to puree the soup until smooth. **If using a regular blender please read recipe notes**

6. Stir soup in cooked pasta and serve. Garnish with fresh cilantro, more cheese or your favorite toppings.

7. Enjoy!

Roasted Chickpeas (Optional)

1. Rinse and pat dry chickpeas. Coat with olive oil and seasonings. Bake them for about 25 minutes over 350 degrees. I used my air fryer and baked them for 15 minutes.