Hummus and Spicy Carrot Soup

Nothing goes to waste in the Mediterranean.  At least not when I was a child.  Stale bread was made into Revanades de Parida, potatoes were added to stews, and fruit was made into compotes.  So it is with the Moroccan Spicy Carrots I made a few days ago.  They were delicious, tasty beyond belief.  My distaste for steamed vegetables has been replaced by an equally ardent appreciation for pungent and spicy fare.

Not so my husband.  After suffering with a bit of heartburn, I resolved to transform my Moroccan Spicy Carrots into my version of Hummus Soup.

Ingredients

Leftover Moroccan Spicy Carrots (see recipe elsewhere in this Blog) 

3 or 4 small potatoes, cut in pieces

1 can rinsed chickpeas

2 tbs chicken bullion

2 tbs dried parsley

Preparation

Place the drained and rinsed chickpeas in a heavy pot, along with the cleaned, cut potatoes, cover with clean water, add the bullion and boil until the potatoes are tender.  Add the leftover Moroccan Spicy Carrots and return to the boil, and cook until the carrots are fork tender.  Transfer everything in batches to a blender and blend until smooth.  Return to the pot to reheat, and serve with a dollop of yogurt or a drizzle of cream and a sprinkling of parsley.

Note that I did not add any more salt to the recipe, as the carrots are very well seasoned already, and will impart their full flavor to the soup.