Potato Chickpea soup Vegan and GF

Nice creamy potato like soup.  Found this at https://runningonrealfood.com/vegan-chickpea-vegetable-chowder/   You have to blend 1/2 of it after cooking to give the nice creamy consistency. 

INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g) (I had red ones/worked fine)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)(I had 15 oz can)
• 1 tbsp fresh lemon juice(I omitted)
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley(I didn't have)

 Directions:

1. *Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
2. *Stir in the oregano and thyme and cook for a couple more minutes, stirring often.
3. *Add everything else, except for the parsley, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
4. *Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
5. *Pour the blended soup back into the pot with the unblended portion.
6. *Stir in the parsley, season with salt and pepper, if needed, and serve right away.