Carrot Soup with Avocado & Crisped Chickpeas

I love soup. I don’t really love all the extra sodium and “chemically bits” that get added to most store bought soups. So I was on a mission to find a tasty soup recipe that wouldn’t take me 5 hours to make. I also just really wanted to use the new blender I got for Christmas.

Carrot Soup with Avocado and Crisped Chickpeas kalelovesquinoa

The original recipe did not call for avocado… so I added it, of course. In fact, I think most recipes could benefit from the addition of avocado but that’s a separate issue. I eat a lot of avocado. Anyway, here it is, enjoy! Let me know if you make this and what you think.

Carrot Soup with Avocado & Crisped Chickpeas
Total prep & cook time: 1 hour or so
Serves 4 to 6 depending on serving size

What you need:

For the soup:
2 tbsp olive oil
2 pounds  carrots, peeled and diced
1 large yellow onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 tsp ground coriander
1/4 tsp ground fennel
1/2 tsp ground cumin
1/2 tsp sea salt (I love pink Himalayan sea salt!)
1/4 tsp cayenne pepper
Pinch of ground ginger
4 cups vegetable broth (make sure it’s GF!)
1 Avocado, parsley and pinch of cayenne pepper for topping

For the chickpeas:
1 15-ounce  can chickpeas – also known as garbanzo beans 😉 – drained, patted dry
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp cracked pepper
1/4 tsp smoked paprika (or regular)
hearty pinch of cayenne pepper (gives them a kick!)

What you do:

  1. Heat two tablespoons olive oil in a large pot over medium heat. Add garlic and stir for 30 seconds. Then add carrots, onion, coriander, fennel, cumin, sea salt, pepper and ginger. Sauté until they begin to brown, about 10 – 15 minutes. TIP: Always make sure you have a hot pan and hot oil before sautéing your garlic, onions etc. You want the garlic to sizzle when it hits the oil in the pan. That’s how you know it’s ready. Otherwise your are more likely to burn whatever it is you’re cooking if the oil isn’t hot enough! 
  2. While your veggies are cooking, preheat oven to 425 degrees F. In a bowl, toss chickpeas with olive oil, sea salt, pepper and cayenne pepper until coated. Line a baking sheet with tinfoil for easy clean up and spread chickpeas evenly. Roast in the oven until they’re browned and crisp, which can take anywhere from 10 – 20 minuted or even longer, depending on the size and firmness of chickpeas and how much olive oil is used. For me, it actually took about 25 minutes but I like them really crispy. Just keep an eye on them and make sure to toss them occasionally, making sure they’re toasting evenly.
  3. Back to the soup! Once the veggies have begun to brown, add vegetable broth. Cover and simmer until carrots are tender, stirring occasionally, approx 20 – 30 minutes.
  4. Once carrots are nice and soft, transfer soup (in batches if necessary) to blender and puree until smooth. Note: A hand blender would also work.
  5. Serve immediately! Top with avocado, crisped chickpeas and garnish with chopped parsley and a sprinkle of paprika. Yum!

What’d you think!? Not too difficult and the results are well worth it. What is your favorite winter soup? I think celery or cauliflower might be next on my list.

Adapted from Smitten Kitchen’s recipe.

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