No cream "creamy" vegetable soup

Instructions

1. Puree the broth with the chickpeas in a blender (in batches if necessary).
2. Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, bell pepper, onion, and garlic; cook, stirring, until the carrots are crisp-tender, about 5 minutes.
3. Stir in the chickpea mixture, rosemary, salt, and black pepper. Stir in a little water if the soup is too thick. Cook over medium heat until heated through, about 4 minutes. Serve sprinkled with the parsley.
4. Serving size: about 1 1⁄2 cups