Carrot and Roasted Chickpea Soup

Winter soups are a warm hug for the soul. Good for every meal! Spicy Carrot and Roasted Chickpea Soup by

Ingredients

  • 4 medium carrots
  • 160g/5.6oz cooked chickpea (if you’re using canned chickpeas remember to drain and wash them well)
  • 1 white onion
  • 2 cloves garlic
  • 2 Tbsp extra virgin olive oil
  • 1/2 Tbsp turmeric powder
  • 1 1/2 tsp curry powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 3 leaves dry sage
  • 1/2 tsp dried rosemary
  • 1 tsp grated fresh ginger
  • 1 small red chili pepper finely chopped
  • 2 handfuls fresh spinach
  • 1 tsp salt
  • 1 cup boiling water
  • a small handful parsley

Toppings:

  • 1 Tbsp tahini
  • 1 Tbsp sunflower seeds

Method

  1. Start by preheating the oven at 180C/356F.
  2. Place the chickpea in a baking tray lined with parchment paper and add 1 crushed clove of garlic, half of the spices, the rosemary and 1/2 Tbsp of oil.
  3. Roast for about 10/15 minutes or until crispy. Sauté the sliced onion in the rest of the oil with the garlic, the spices and the sage in a medium pot. Then add the chopped carrots and let it cook at a low heat.
  4. When they’re soft add the water, the salt and put the lid on. Cook for 20 minutes, then take off 3/4 of the soup and blend the rest.
  5. Add the remaining soup, the roasted chickpeas and the spinach. Serve hot with a drizzle of tahini, parsley and sunflower seeds
LunchDinnerStartersSoup

Guest Blogger Francesca Minotti

I had no idea how much of a positive impact it would have on my life and most of all on the planet, and how nourished my body would feel. See all recipes by Francesca

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