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In
a medium to large pot, boil the carrots, onion
and stock cube in the water until the carrots are soft.
Once the carrots are soft, turn off the heat and blend everything
in the pot. Add the chick peas and blend into the soup.
Add the rest of the ingredients and stir well. Add more
spices if needed.
If
the soup needs to be thickened, in a separate bowl, whisk
together 1tbsp melted vegan margarine and 1tbsp flour. Slowly
add 1/4 cup soy milk and whisk out any lumps. Stir this
creamy mixture into the soup.
This
soup tastes best the next day and it can be frozen.
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