It was freeeeezing on the way home tonight! To warm up, I made some soup, but I wish I had been prepared to make the recipe I am about to share with you here. I found it on Super Vegan, a great website. According to Samantha Cohen of Super Vegan, it "will taste chowdery and look the color of pumpkin. Mmmmm."

Enjoy! And stay warm!!

Pureed Chickpea and Root Vegetable Soup
makes 8-10 servings

• 2 small sweet potatoes or one large one
• 1 yellow squash
• 2 turnips
• 1 parsnip
• 1/2 a large yellow onion
• 3 carrots
• 2 celery stalks
• 1 cup dry chickpeas, soaked in water overnight
• 2 tbsp chopped chives
• 2 tbsp grated fresh ginger

1. In a large pot place soaked chickpeas and cover in water, enough to fill the pot about 2/3 of the way. Bring to a boil and cook chickpeas on medium heat for a half hour.

2. Meanwhile, wash and cube the veggies into half-inch pieces.

3. After the chickpeas have been cooking for a half hour, add the veggies. Cook for another hour, or until everything is soft but not falling apart.

4. Pour as much soup as will fit into a blender, and blend till smooth. Do this till all the soup is blended. if you have an immersion blender, use that instead, fortunate soup-maker.

5. Add salt and pepper to taste. This is enough soup in which to bathe a small child, so you'll want to add more than you think is necessary.

6. Eat! Bon appetit!