A sweet and spicy soup that is beneficial for anybody, anytime and a simple way to boost your spring ginger intake
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