- 3 large cloves garlic, minced
- 2 onions, chopped
- 4 cups vegetable broth or chicken broth
- 2 (19 ounce) cans chickpeas, drained and rinsed
- 2 carrots, peeled and sliced
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 tablespoon chopped fresh parsley
- 8 French bread
- In a large saucepan over medium heat, cook the garlic, onion, and 3 tablespoons (45 ml) of the broth for 5 minutes, or until the onion is translucent.
- Stir in the chickpeas, carrots, curry powder, turmeric, salt, ginger, pepper, and remaining broth. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Let cool slightly.
- Transfer to a blender or food processor, working in batches if necessary. Process until smooth. Return to the pan. Stir in the milk and parsley.
- Toast the bread and serve atop each serving.