Ingredients
The following ingredients have 4 Servings
- 1 tablespoon coconut or olive oil
- 1 can (14oz.) garbanzo beans (chickpeas)
- 1/2 heaping teaspoon turmeric
- 1/2 heaping teaspoon cumin
- pinch of salt
- 1 tablespoon coconut or olive oil
- 1/2 large yellow onion, or 1 small, diced
- 1 lb. carrots, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 heaping teaspoon ground coriander
- 5 cups low-sodium vegetable broth
- mineral salt & fresh cracked pepper, to taste
- 1/4 – 1/2 cup cilantro, chopped
Instruction
- Chickpeas: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or light grease with coconut or olive oil.
- Drain and rinse chickpeas. Gently pat dry, they don’t have to be completely dry. In a medium size mixing bowl, place the chickpeas, oil, turmeric, cumin and salt, mix well to coat. Place chickpeas on baking sheet in a single layer. Place in oven for 40 – 45 minutes, stirring once. Set aside to cool.
- Soup: In a large dutch oven/pot, heat oil over medium heat, add onions and cook for 5 minutes. Add carrots, sweet potato and coriander, cook for 1 minute or so, add broth/water, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until carrots and potatoes are fork tender. Remove from heat and let cool for 10 minutes.
- Puree the soup using an immersion blender. Alternately, you can use either a blender or food processor (may take 2 batches to complete). Add extra water as needed to thin. Reheat on low until warmed through if needed.
- To Serve: Serve topped with roasted chickpeas and chopped cilantro. A small handful of micro-greens are great too! Pair with your favorite artisan bread.
- Serves 4
- Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months.