This Carrot Turmeric Soup with Spiced Chickpeas is bursting with flavor and texture. The crunchy spiced chickpeas add an exotic flavor to this antioxidant filled soup. Enjoy!
Carrot Turmeric Soup with Spiced Chickpeas
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 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
Instructions
- 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!
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