Creamy Celery and Carrot Soup

I was feeling sick as a very sick dog with a terrible head cold and decided to make some soup. I had half a bunch of celery in the fridge as well as some carrots. I was twittering with Sue from VeganMarthaStewart when she suggested I try the Cream of Broccoli Soup on her recipe page, Vegan Occasions and tweak it a bit. I tweaked to my hearts content and before long, Creamy Celery and Carrot Soup was cooked. I didn't whiz it in my proper blender but used my stick blender instead, so isn't as smooth as it could have been. I was feeling pretty crappy at that point and didn't have any extra energy to spare. However this soup is still delicious and it whipped my cold like nobodies business.

Creamy Celery and Carrot Soup

2 tabs olive oil
1 large onion roughly diced
1/2 bunch celery leave and stems roughly diced
3 medium carrots roughly diced
4 rounded teaspoons crushed garlic (I used the stuff in the jar)
2 rounded teaspoons crushed ginger (again, I used the stuff in the jar)
4 teaspoons vegetable stock powder
1 tin chickpeas, drained and rinsed
1 teaspoon dried thyme
1 heaped tablespoon italian herb mix
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
water
125grams vegan cream cheese (optional)

In a large stock pot, heat the oil and sauté the onion, celery, carrots, garlic and ginger for about 10 minutes, stirring frequently. Add the stockpowder, herbs, salt, pepper and chickpeas.

Bring to a boil and simmer with the lid on for about 20 minutes or until all of the vegetables are tender. Use a hand blender to puree the soup until it is creamy smooth. For added creaminess, blend in the cream cheese.