Rosemary Lavender Carrot Garbanzo Soup

Nutritious foods are important all the time but especially at this time. 🌱  We always try to stick with mostly healthy dishes but every now and then we stray a bit for junk food. Healthish junk you might say. But since we’re in a place in the world where it’s more important than ever to keep our immunity high we’ve chosen to share with you ROSEMARY LAVENDER CARROT GARBANZO SOUP. 

Carrots are very tasty and highly nutritious. They’re an excellent source of vitamin K1, potassium, fiber, antioxidants, and beta-carotene. Garbanzo beans contain protein, magnesium, B vitamins, and zinc. Minerals found in rosemary include calcium, iron, and magnesium, and manganese. Lavender has been shown to ease anxiety, stress, and insomnia. Perfect for these stressful times for sure!

An earthy floral love affair between the rosemary and lavender adds to the touch of sweetness from the carrots. So let’s get cooking!



*1 small sweet onion, diced

*extra virgin olive oil to coat saucepan, about 2-3 Tablespoons

*1 pound carrots, roughly chopped

*2 small garlic cloves, diced

*1 Tablespoon dried rosemary

*1 teaspoon dried lavender

*3 cups vegetable broth

*Half the can of a 15.5 ounce can garbanzo beans, drained.

*juice of a lemon.

*salt and pepper to taste


*Heat a large saucepan over medium-high heat with oil and onion. Stirring occasionally, cook until onions are tender.

*Crush the dried rosemary and lavender with a mortar and pestle. Add to the saucepan along with the carrots, stir well. Cover with a lid and cook until the carrots begin to soften.

*Add vegetable broth and garbanzo beans. Bring to boil over high heat. When boiling, turn heat down to low and cover with an ajar lid. Simmer until carrots are tender. 

*Add the juice of half a lemon.

*Turn off heat and let it cool a bit before pouring into a powerful blender. 

*Pour mixture into a blender. Cover the blender lid with a kitchen towel because sometimes when you have warm-hot liquid in a blender it tends to fly out of the top.

*Reheat before serving. Add water ½ cup at a time until you reach your desired consistency.  

*To serve, top with a few garbanzo beans, salt and pepper to taste, and a squeeze of lemon juice. Enjoy!

***Extra Thought***

A few weeks ago we shared our recipe for French Country White Bread. We were asked about what to do if you don’t have any dry active yeast? Well, we’ve found ourselves right there with you because for the last 3-4 weeks the grocery stores in our area have been sold out! Usually we like to keep a few packets in our pantry because you never know when the urge to bake will hit you! If you’re anything like us– it’s often. So, in case your pantry is bare of dry active yeast like ours. Here’s what you can do- You can substitute 1¼ teaspoon baking soda with 1 teaspoon lemon juice is equal to one envelope of active dry yeast Happy baking!


6 thoughts on “Rosemary Lavender Carrot Garbanzo Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s