Carrot Turmeric Soup with Spiced Chickpeas
Author: Chef Eli
Recipe type: Main Course
- 2 tbsp EVOO
- 1 large onion, roughly chopped
- 2 cloves garlic, roughly chopped
- ¼ cup white wine
- 4 cups carrots, peeled and roughly chopped
- 2 medium sweet potatoes, peeled and roughly chopped
- 2 inch piece of ginger, peeled and roughly chopped
- 1 tbsp turmeric
- 5 cups water
- Salt and pepper to taste
- ½ cup fresh cilantro leaves
- Spices Chickpeas:
- 1½ cups canned chickpeas, rinsed
- 1 tbsp EVOO
- 1 tsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cardamom
- ½ tsp salt
- In a large pot, saute onion in the EVOO over medium heat for 5 minutes.
- Add garlic and saute for two more minutes.
- Add white wine and let reduce for another two minutes.
- Add carrots, sweet potatoes, ginger, turmeric, water, salt, and pepper.
- Simmer on low for 45 minutes.
- While the soup is cooking, preheat oven to 425 degrees F.
- Assemble the chickpeas on a large baking sheet.
- Drizzle chickpeas with EVOO, garam masala, cumin, turmeric, cardamom, and salt.
- Toss chickpeas making sure each one is evenly coated and bake for 25 minutes.
- Remove from oven.
- After 45 minutes, remove soup from heat and blend with a hand immersion blender, leaving the soup slightly chunky,
- Garnish with spiced chickpeas and cilantro leaves.
- Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/carrot-turmeric-soup-spiced-chickpeas/
3.5.3208