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Ingredients
US|METRIC
6 SERVINGS
- 1 kg carrots
- 5 vine tomatoes (medium sized)
- 6 Tbsp. unsalted butter
- 1 liter vegetable broth (or water, water is honestly fine)
- onion (medium sized, chopped)
- salt
- pepper
- 150 grams chickpeas (cooked)
- 2 Tbsp. butter
- 3 garlic cloves (crushed)
- 1 handful fresh parsley leaves (chopped)
- salt
- pepper
- yoghurt (natural, spoonful for each bowl)
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