Chickpea-Carrot Soup

I had been excited from when I saw this recipe from 30 Bucks a Week, to make chickpea soup. Of course I couldn't just leave well enough alone and follow the recipe, so I modified it a bit in procedure at a few points, more or less doubled the batch, &c. Many thanks to P. and T. for a dynamite recipe!

Ingredients:

• 4 cups cooked chickpeas
• 3 cups collard stock (or other veggie stock, but collards work well - use the stems and boil down until the broth is a dark golden brown)
• 1 tablespoon olive oil
• white wine and balsamic vinegar
  
• 1 large onion
• 5 large carrots
• 5 cloves garlic, chopped finely
• salt and pepper to taste

Procedure:

1. Chop carrots, onion and one clove garlic coarsely and blend in food processor into very small pieces
2. Heat olive oil over medium heat in a large pot and add garlic.
3. Sauteé for a few minutes and then add the carrots and onion mixture.
4. Let the combination cook down for 5-10 minutes, and then add vinegar to cover bottom of pot
5. Let the vinegar begin to cook down, and place chickpeas and 1 cup collard stock food processor and blend until chickpeas reach a creamy consistency. This is not hummus, so add more liquid if you need to.
6. Add the chickpea puree to the pot and bring mixture to a boil.
7. If it seems too thick, add more vegetable stock until it becomes the soup-like consistency you desire. Add salt and pepper to taste, cover and simmer for a few minutes.
8. Serve and enjoy!

Verdict?

Spectacular, actually, if I don't say so myself - and I do.