Thank you to Rukmini Ali Shevlin for this great recipe!
Carrot ginger soup with roasted chickpeas
This warming, spicy soup is perfect for this time of year, when we're all likely to be feeling a bit weighed down and sluggish at the end of the winter. Be as generous with the ginger as you like! The roasted chickpeas make a lovely crunchy garnish (and any that are leftover make a great salad topper or snack). The soup serves 4.
For the soup:
4 cups water
2tsp coriander powder
1lb carrots, peeled and coarsely chopped
2-3 inches fresh ginger root , peeled and chopped
2tsp ghee, olive oil, or sunflower oil
dash each of salt and pepper
Roasted chickpeas and fresh coriander, to serve
In a medium saucepan, melt the ghee or oil, and add the fresh ginger and coriander to infuse for a couple of minutes.
Add the chopped carrots, and sauté until coated in the oil and spices.
Add the water, bring to a slow boil, and simmer for 20-30 minutes, until the carrots are tender.
Remove from the heat, allow to cool for a few minutes, and then blend until smooth (a hand blender works just fine here, or you can use a carafe blender).
Add salt and pepper to taste, before serving with roasted chickpeas, plenty of rest coriander, and bread if desired.
For the roasted chickpeas:
2 cups cooked chickpeas
1tsp cumin powder
1tsp coriander powder
Dash of salt
2tsp sunflower or olive oil
Preheat the oven to 400 degrees.
Rinse and rain the chickpeas well. Place in a large bowl, and add the spices and oil. Mix together with your hands, rubbing the spices well into the chickpeas.
Spread the chickpeas on a baking sheet and bake for 40-50 minutes, stirring every so often to prevent sticking and burning. Use as a garnish for soup, a topper for salad, or as a simple snack straight from the oven.
For more from Ali Shevlin, check out her website http://purepranaayurveda.com.
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