Carrot Ginger Soup with Roasted Chickpeas
Sweet and spicy: you can’t go wrong with this soup, which is beneficial for anybody, anytime and a simple way to boost your spring ginger intake. Once you know how to make Carrot Ginger Soup, you will want to get in the habit of having it often. Carrots have a relaxing, cooling effect on the eyes, so consider making this soup when you are spending allot of time in front front of the computer screen, which these days seems like allot…A garnish of roasted chickpeas adds texture and crunch, as well as the beneficial dry quality of beans.
A sweet and spicy soup that is beneficial for anybody, anytime and a simple way to boost your spring ginger intake
- 4 cups water
- 2 tsp coriander powder
- 1 lb carrots
- 2-3 inches fresh ginger root
- 2 tsp ghee, olive oil or sunflower oil plus 2 more tsp for drizzling
In medium saucepan, begin to boil 4 cups of water and coriander powder
Coarsely chop the carrots and add to the pot. Peel and roughly dice the ginger root and add to the pot.
Boil for 15-20 minutes, covered, until carrots are tender. Add ghee or oil, salt and pepper. With an immersion hand blender, blend until smooth, or transfer to a carafe blender and cool for 2-3 minutes before blending on low, then high until smooth.
Ladle into 4 soup bowls, topping each serving with 1/4 cup of roasted chickpeas and 1/2 tsp ghee or oil