Vegan creamy sweet potato and carrot soup

First I let my chickpeas sit over night in water and I let the coconut cream chill in the fridge over night. Next I start by making the vegetable broth. I simply put whatever veggies I have in just enough water to cover them all let them boil for 15 minutes and the summer for 45 min. Also I added whatever seasonings I had along with at least one fresh seasoning for added taste. While doing that I cooked my chickpeas on high until they are soft about 20-30 min.
Next I drained the veggies and put them aside. I added the sweet potato chunks and carrots and let that simmer on medium for 45 min. Make sure you can pierce them with a fork. Next I blended the sweet potato, carrots, broth , and coconut cream. I put it back in the pot and let it simmer and added mushrooms, asparagus, chickpeas and tomatoes.
Vegetable broth
3 large carrots
1 medium Tomatoe
3 cups of Asparagus
2 cups Spinach
Fresh rosemary
2 tbsp Basil
2 tbsp parsley
3 tsp Salt
3 tspWhite pepper
1 tbsp Paprika
3 cups of chickpeas
Soup
1 Sweet potato
3 large carrots
Mushrooms
Asparagus
Coconut cream
1 large onion
1 tbsp Fresh rosemary
2 tbsp Basil
1 tbsp Parsley
1 tsp Salt
3 tsp white pepper
First I let my chickpeas sit over night in water and I let the coconut cream chill in the fridge over night. Next I start by making the vegetable broth. I simply put whatever veggies I have in just enough water to cover them all let them boil for 15 minutes and the summer for 45 min. Also I added whatever seasonings I had along with at least one fresh seasoning for added taste. While doing that I cooked my chickpeas on high until they are soft about 20-30 min.
Next I drained the veggies and put them aside. I added the sweet potato chunks and carrots and let that simmer on medium for 45 min. Make sure you can pierce them with a fork. Next I blended the sweet potato, carrots, broth , and coconut cream. I put it back in the pot and let it simmer and added mushrooms, asparagus, chickpeas and tomatoes.
Vegetable broth
3 large carrots
1 medium Tomatoe
3 cups of Asparagus
2 cups Spinach
Fresh rosemary
2 tbsp Basil
2 tbsp parsley
3 tsp Salt
3 tspWhite pepper
1 tbsp Paprika
3 cups of chickpeas
Soup
1 Sweet potato
3 large carrots
Mushrooms
Asparagus
Coconut cream
1 large onion
1 tbsp Fresh rosemary
2 tbsp Basil
1 tbsp Parsley
1 tsp Salt
3 tsp white pepper