Spicy Roasted Carrot and Chickpea Soup
This dense, spicy carrot soup fills the spot
A friend came over this week to show me a few photography tips and I wanted to make us a quick lunch. This was the result. Quick and simple yet tasty.
Just wash and peel the carrots but leave the garlic and shallots with the skins on. Drizzle all the vegetables with oil and place in the oven to roast. So easy.
I use organic chickpeas that are soaked overnight but the canned option works fine too. After roasting with some added spices, pop out the onion and garlic from skins and whizz all the ingredients in a blender. Sprinkle with a few chickpeas, hemp or sesame seeds and serve warm.
INGREDIENTS:
3 medium carrots
400 gm tin of chickpeas (or 240gm after soaking overnight)
4-5 garlic cloves
2 shallots
2 tbsp extra virgin olive oil
3 cups vegetable broth
½ cup almond milk
1 tsp cumin
Pinch chilli flakes
INSTRUCTIONS:
Preheat oven to 170 degrees (340 Fahrenheit).
Peel and chop carrots into 2 cm chunks.
Add carrots, chickpeas, garlic and onion onto lined baking tray.
Drizzle with olive oil and mix to cover vegetables.
Roast in middle for 20 mins.
Add cumin and chilli flakes to vegetables and roast for another 10 mins.
Allow to cool and then remove skin from garlic and onion.
Place vegetables, warm broth and almond milk into blender for 30 seconds.
Garnish with hemp or sesame seeds.
