Ingredients
Directions
Add olive oil to a Dutch oven or soup pot and heat over medium high. Add the sausage and cook for 3 minutes, stirring frequently. Add garlic and carrots and sauté for 2 minutes
Add the chicken stock, salt, pepper, thyme, cayenne, and chickpeas. Bring to a boil and reduce heat. Cover and cook for 15 minutes or until the carrots are tender
Stir in cream and cook on low heat for 5 minutes. Taste and add more spices, if desired
Serve with shredded cheese and bacon bits on top