Carrot & Chickpea Soup

Please don't call me "A Copy Cat"!!!
I made this soup based on what I read from those food blogs I've been so inspired by. Last Friday, I didn't feel like eating anything at all after seeing my dentist. When I was hungry, all I wanted was only SOUP, SOUP, SOUP!!!

After searching my fridge and cupboard, I came up with an easy and delicious soup. This was how I made it:

~ Saute diced onion and garlic in olive oil until soft.
~ Add grated carrots (1 cup) and chickpeas (15 oz can), cook for 4-5 minutes.
~ Stir in about 3 cups of unsweetened rice milk and bring to a boil.
~ Reduce heat to medium low and cook for 10-15 minutes.
~ Transfer soup mixture to a blender and puree until smooth.
~ Return the mixture to the pan and cook until steaming hot.
~ Season to taste with salt and pepper.

And voila ~ very delightful carrot & chickpea soup!

I had this bowl of great tasting soup for lunch at work the next day. It was "Sweet Potato Bisque" from Trader Joe's, Kim's favorite store!

Short but sweet ending with this Thai style dessert.

Just mix vanilla rice milk(we usually use coconut milk), sugar and a little salt in a sauce pan and bring to a boil, add a can each of white beans and black beans (drained and rinsed)and cook for 10-15 minutes. I served mine over sweet cooked tapioca, mostly we eat this kind of dessert with sweet sticky rice.

I hope you will enjoy this lovely dessert!!!