As the leaves continue their annual colour display, and temperatures continue to drop, it always makes me crave a warm bowl of hearty soup. This coconut carrot and ginger soup is loaded with flavour and has a wonderfully creamy texture. It is an excellent source of vitamin A, fibre, iron, and vitamin C.
I like to make soups on the weekends and use the leftovers for simple grab and go lunches throughout the week. Top it off with some roasted chickpeas and a drizzle of olive oil and you’ve got a soup to rival any restaurant for a fraction of the cost.
- 1 white onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp ginger (minced)
- 1 tsp cumin
- 1 tsp coriander
- 5 carrots (peeled and chopped, approx. 7 large carrots)
- 2 cups organic vegetable broth
- 1 can coconut milk
- 1 can or 2 cups of chickpeas (rinsed if canned)
- 1 tbsp olive oil
- 1 tsp paprika
- Rinse/cook your chickpeas and pat dry.
- In a bowl, toss the chickpeas in olive oil and paprika then place on a pan lined with parchment paper. Bake at 400°C for 20 minutes or until crispy.
- While they are cooking, in a large pot, cook the onion and garlic in either 2 tsp of olive oil, vegetable stock or water for 3-4 minutes until soft and fragrant.
- Add the ginger, carrot and spices, stir to combine and cook for another few minutes. Add a little splash of vegetable broth if the pot starts to dry out.
- Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
- Use an immersion blender right in the pot or transfer the soup to a blender and blend until smooth and creamy.
- Season with salt and pepper, if desired.
- Serve right away with 1/2 cup of roasted chickpeas per bowl, and a drizzle of olive oil. You can also top with fresh cilantro and a squeeze of fresh lime juice, or for some added heat add a few dashes of your favourite hot sauce. Store leftovers in the fridge for up to 5 days. Can be frozen up to 3 months.