Carrot, Turmeric, and Ginger Soup with Cumin Roasted Chickpeas

Author: Gena Hamshaw (The Full Helping)
Serves: 4-6 Servings

Ingredients

For the soup:

• 1 tablespoon coconut oil
• 1 small yellow or white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons turmeric root, grated (or 1½ teaspoons, ground turmeric)
• 1 tablespoon ginger, grated (or 1 teaspoon, ground)
• ¼ teaspoon cinnamon, ground
• ½ teaspoon salt (and more to taste)
• Dash red pepper flakes
• 1¾ pounds peeled and roughly chopped carrots (about 6 cups)
• 4 cups vegetable broth
• ½ cup coconut milk, canned and full fat

For the cumin toasted chickpeas:

• 1½-2 cups cooked chickpeas
• 1 tablespoon coconut oil
• 1 teaspoon cumin, ground
• 1 teaspoon chili powder
• ¼ teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Roast the chickpeas. Preheat your oven to 400 F. Toss the chickpeas in the oil, cumin, chili, and paprika. Spread them onto a parchment-lined baking sheet, and season generously with salt and pepper. Roast the chickpeas for 35 minutes, or until they’re quite golden brown and a little crispy. Give them a stir a few times during roasting to prevent sticking. Chickpeas can be stored in an airtight container for up to one week.
2. To make the soup, heat the coconut oil a large Dutch oven or heavy bottomed pot over medium high heat. Add the onions. Cook, stirring frequently, for 5-7 minutes, or until the onions are clear and soft. Add a few tablespoons of water as you go along to prevent the onions from sticking. Add the garlic, turmeric , and ginger, and cook for another two minutes, or until everything is very fragrant.
3. Add the cinnamon, salt, pepper flakes, carrots, and vegetable broth. Bring the broth to a boil. Reduce heat to a simmer and cover the pot.
4. Simmer the soup for 30 minutes, or until the carrots are totally tender. When the soup is ready, transfer it to a blender (in batches, if necessary), and blend carefully until it’s totally smooth (stand back from the blender, as hot soups tend to spatter). Alternately, you can use an immersion blender to blend the soup till smooth. If the soup is too thick for your liking, add another ½-3/4 cup broth.
5. Stir in the coconut milk. Check the soup for seasoning, and season to taste with salt and more pepper, if desired. Serve, topping each bowl with about a ⅓ cup roasted chickpeas and a sprinkle of turmeric powder. Soup will keep in an airtight container in the fridge for up to four days, and it can be frozen for up to a month.