Carrot Ginger Soup With Roasted Chickpeas
It’s that time of year! The High Holidays and the change in season (Fall here we come) calls for sweet seasonal foods. I’ll be making my chicken soup - that’s non negotiable, but I’m also adding another soup to my menu this holiday: Carrot Ginger Soup - sweet and savory. When I read through this recipe inspired by Kate O’Donell, author of The Everyday Ayurveda I smiled with excitement. This recipe is bedecked with my faves: carrots, fresh gingerroot and chickpeas. It’s a really easy soup recipe to create, so, there’s no excuse my friends. Prepare your mise en place, get your pot on your stove and start cooking! I dare you!
Mise En Place - Ingredients for the Carrot Ginger Soup and the Roasted Chickpeas
Carrots and Gingerroot roughly chopped
Roasted Chickpeas - 400 degrees for 40-50 minutes - stir and watch them to avoid browning
Recipe
4 cups water
2 tsp coriander powder
1 lbs carrots - 6- 8 carrots
2-3 inches fresh gingerroot
2 tsp ghee, olive oil
sprinkle of salt and black pepper
roasted chickpeas - recipe below
Instructions
in medium saucepan, begin to boil 4 cups water and coriander powder
coarsely chop the carrots and add to the pot
peel and roughly dice the gingerroot and add to pot
boil for 15 minutes, covered, until carrots are tender
add ghee or olive oil, salt and black pepper
use an immersion hand blender or glass blender and blend until smooth
ladle into soup bowls, topping each soup bowl with 1/4 cup roasted chickpeas
optional: drizzle of ghee or olive oil on top
Roasted. Chickpeas
2 cups cooked chickpeas - 2 - 15 oz cans
2 tbsp apple cider vinegar
1 tsp cumin powder
optional: Spice Mix - recipe below
sprinkle of salt
2 tsp sunflower oilSpice Mix
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tbsp whole cumin seeds
1 tbsp turmeric powder
1 tbsp ginger powder
1 tsp black pepper
1/8 tsp cayenne pepper
pinch of clove powderInstructions
preheat oven to 400 degrees
rinse and drain the chickpeas well
wrap chickpeas in a clean towel and shake them to get some of the water off
place chickpeas in a large bowl
sprinkle the vinegar, cumin, optional: spice blend, salt, and oil over them
mix together with your hands to rub the savory ingredients well into the chickpeas
spread the chickpeas on a baking sheet and bake for 40 minutes, stirring every 15 minutes
when chickpeas are lightly browned , remove from the oven
if you want your chickpeas to be more crunchy bake them for up to 50 minutes - remember to stir them and watch so that they don’t burn
allow them to cool before storing in an airtight container
use as a garnish on top of the Carrot Ginger Soup, salad or enjoy as a snack
Genia’s Spoon Me TipsFood is medicine, food should taste yummy and look gorgeous. This soup does just that! Carrots are great for the eyes - perfect for this time of year for those reading and praying a lot during the high holidays.
Gingerroot has so many medicinal properties. The health and pungent taste of ginger is the reason why I always have loads of ginger in my kitchen, my napsack (yup), and even travels (for my teas). Eating and drinking fresh ginger root is great for digestion. There’s been studies showing how ginger increases happy chemicals: dopamine and serotonin, and reduces inflammation in the body.
Chickpeas are high in protein - win win - you got the crunch and health factor!
In India chickpeas are served in newspaper cones on the street. How cool is that?! Quite different then the hotdogs we sell on the streets here in the US.It’s adviced not to eat dried chickpeas on an empty stomach - when you’re hungry, because too many dried food will slow down your digestion. I need to remember that especially when I’m at the airport and it’s the easiest snack to buy when I want to munch on my travels.
The Spice Mix blend might seem overwhelming to make yourself, but it’s worth it. These energizing herbs and spices will support your liver. Store them in a closed glass container. I save my spice bottles - they always come in handy.
Wishing you all sweetness, health and joy
Love, Genia